Asparagus and Piquillo Pepper Salad

Bring a medium pot of salted water to a boil.

Add the trimmed asparagus and cook for 3-4 minutes until crisp-tender.

Drain and immediately transfer to a bowl of ice water to stop cooking.

Drain again and pat dry.

Set aside.

In a bowl, combine the roasted red peppers, diced tomato, minced anchovies, red wine vinegar, olive oil, mustard, salt, and black pepper.

Mix well to create the dressing.

Arrange the blanched asparagus on a serving platter or individual plates in a fan shape.

Drizzle the dressing over the asparagus or serve it on the side.

Garnish with chopped hard-boiled eggs and fresh parsley.