This is a light antipasto and also very quick to make.
For one serve you need:
- 4 spears of fresh asparagus
- 1/2 sweet red Kapia pepper
- 1 hard-boiled egg
- 1 tablespoon finely ground cheese (Parmesan or any type of hard cheese)
- 1 handful of finely chopped dill
- 1 and 1/2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar + 1/2 tablespoon water (if the vinegar is too strong, dilute it with 1 tablespoon water)
- 1/2 – 1 teaspoon freshly ground coriander seeds
- 1/2 teaspoon freshly ground pepper (preferably white)
- 1/4 teaspoon freshly ground Himalayan salt (or any natural, unrefined salt)
- 1 teaspoon lemon juice (optional)
In a bowl, mix the olive oil, the vinegar, the salt, the coriander, and a little pepper.
Pass the longitudinally cut half Kapia pepper and the spears of asparagus through this marinade, then put them in the oven to roast for about 16 minutes, at 200 C.
In advance, you have already boiled the egg hard (for 10 minutes), let it cool, and peeled it. Slice the egg, and then chop it into small pieces. Soak the pieces into what is left of the marinade, then mix the chopped dill into them.
After 16 minutes of roasting, take the Kapia pepper out of the oven and put the egg in to roast for 2 minutes, together with the asparagus. Place the egg mixture in a corner on the same tray.
Net-shape the green spears on a plate. Place half of the egg mixture in the middle diamond thus formed, then divide the remaining half into four tiny portions to place into four of the half diamonds on the margin. Cut four lengthy triangles of the Kapia and add them to the design on the plate.
Dribble the lemon juice (if you choose to) and powder the remaining ground pepper on each spot of egg composition. Sprinkle the cheese over the whole design.
It looks sunny and it is light and nourishing.