Asparagus and Pepper Salad

DifficultyBeginner
Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 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.
Category

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

Directions

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.
Asparagus and Pepper Salad