Asparagus Salad with Piquillo Peppers and Capers (Ensalada de Espárragos con Alcaparras)

Ingredients

• 1 pound asparagus spears cooled steamed
• 0.1 teaspoon pepper black freshly ground
• 1.5 teaspoons capers 
• 0.3 teaspoon dijon mustard 
• 1 tablespoon olive oil extravirgin
• 2 tablespoons parsley fresh divided chopped
• 1  garlic clove minced
• 1 large hard-cooked egg 
• 0.5 teaspoon kosher salt 
• 2 tablespoons roasted piquillo peppers chopped
• 2 tablespoons plum tomatoes peeled seeded chopped
• 1 tablespoon shallots chopped
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• mortar and pestle

Directions

1. Place 1 tablespoon parsley, shallots, salt, and garlic in a mortar or small bowl; grind with a pestle until mixture forms a smooth paste. Stir in piquillo peppers and tomato.
2. Add vinegar, oil, mustard, and black pepper; stir well to combine.
3. Place asparagus in a shallow dish, and drizzle with pepper mixture. Gently toss asparagus and pepper mixture, using a serving fork and spoon.
4. Place asparagus on a serving platter.
5. Cut egg in half lengthwise; remove and reserve the yolk for another use. Chop egg white.
6. Sprinkle egg white, capers, and remaining tablespoon of parsley evenly over asparagus.