Sunday, February 15, 2009

Asparagus Salad with Roasted Red Peppers and Capers

2 tablespoons chopped fresh parsley, divided
1 tablespoon chopped shallots
1/2 teaspoon kosher salt
1 garlic clove, minced
2 tablespoons chopped roasted red peppers
2 tablespoons chopped sun-dried tomato
1 tablespoon white wine vinegar
1 tablespoon extravirgin olive oil
1/4 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
1 pound asparagus spears, steamed and cooled
1 1/2 teaspoons capers

Place 1 tablespoon parsley, shallots, salt, and garlic in food processor; pulse until mixture forms a smooth paste. Stir in roasted red peppers and tomato. Add vinegar, oil, mustard, and black pepper; stir well to combine. Place asparagus in a shallow dish, and drizzle with pepper mixture. Gently toss asparagus and pepper mixture, using a serving fork and spoon. Place asparagus on a serving platter. Sprinkle capers, and remaining tablespoon of parsley evenly over asparagus.

No comments: