Cook the Book: White Asparagus Salad

Course Side Dishes

Ingredients in this Recipe

1 1/2 tablespoons capers, preferably salted, rinsed and chopped
1 hard cooked egg, finely chopped
1 heaping tablespoon finely chopped green bell pepper
1 heaping tablespoon finely chopped red bell pepper
1 heaping tablespoon finely chopped yellow bell pepper
1 jar white asparagus, 8 to 10 very large spears, in water, preferably imported from Spain
1 small shallot, finely chopped
1 tablespoon plus 1 teaspoon sherry vinegar
1/4 cup extra virgin olive oil
Sea salt and freshly ground black pepper

See Full Recipe at Serious Eats