1 large red pepper
1 large green pepper
1 small onion
1620 large canned white asparagus
4 tbsp EVOO
2 tbsp sherry vinegar
a pinch of iodized salt
a pinch of ground black pepper
2 eggs
1
Boil the eggs for 10 minutes.
2
Wash and cut the red pepper, green pepper and chives into very small cubes. Set aside in the fridge.
3
Peel the hardboiled eggs and let them cool.
4
In a bowl, combine the olive oil, sherry vinegar and powdered salt and ground black pepper. Leave the vinaigrette at room temperature.
5
Drain the asparagus, and arrange on the plate. You can use some canned juice if you like.
6
Add the diced vegetables on top of the asparagus and season the dish with the vinaigrette.
7
Finally shred the hardboiled eggs, half an egg on top of each plate.
NOTE
8
* The addition of the egg is optional. Instead of chives, tender garlic also tastes great.
Author of the recipe: Adhara Giner Molina CAT000112 From the recipe book "A Healthy Summer: Recipes for a Healthy Summer" from the College of Dietitians-Nutritionists of Catalonia.
Ingredients
1 large red pepper
1 large green pepper
1 small onion
1620 large canned white asparagus
4 tbsp EVOO
2 tbsp sherry vinegar
a pinch of iodized salt
a pinch of ground black pepper
2 eggs
