for the dressing:
1 hard-boiled egg, chopped fine
1 medium-sized roasted red pepper, chopped fine
3 scallions, white parts only, chopped fine
10 pitted Spanish-style green olives, chopped fine
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon flat-leaf parsley, chopped fine
1. Place the egg, peppers, scallions, olives, and vinegar in a small bowl or jar, stirring or shaking gently to blend them.
2. Add the olive oil in a slow, steady stream, again stirring or shaking gently. Use the vinaigrette immediately. Covered, it will keep for 2 days. Stir or shake gently before using it.
for the salad:
4 large roasted red peppers, seeded and rinsed, cut in half lengthwise (canned red peppers work well)
fresh white asparagus, raw or very lightly steamed
1 tablespoon chopped flat-leaf parsley
1. Cut the pepper halves so they spread out as flat as possible on a salad plate, so that the tips of the peppers point outward.
2. Pare off the thick bottom inch or two of each asparagus spear, and discard. Lay an asparagus spear on the peppers, with the cut ends of each spear meeting near one edge of the plate and the tips fanning outward.
3. Spoon the dressing across the asparagus spears. Garnish with parsley and serve immediately.
