Cook The Book: White Asparagus Salad

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

1. Combine the vinegar and a pinch each of salt and pepper in a small bowl. In a slow stream, whisk the oil into the vinegar. Add the bell peppers, shallot, egg, and capers and combine. Allow the vegetables and dressing to marinate for 15 minutes.
2. Lay the asparagus on a serving dish. Spoon the marinated vegetables and vinaigrette over the asparagus and serve.

sherry vinegar, salt, extra virgin olive oil, red bell pepper, yellow bell pepper, green bell pepper, shallot, egg, capers, white asparagus

Taken from www.seriouseats.com/recipes/2008/05/white-asparagus-salad-recipe.html (may not work)