INGREDIENTS
400 g
Asparagus, fresh
1
Lemon, zest of
1
Red onion, small
1 tbsp
Rosemary, fresh
1 tsp
Thyme, fresh
2 tbsp
Capers
1 tbsp
Dijon mustard
1 tsp
Black pepper, freshly cracked
1 tsp
Himalayan salt
500 g
Peppers, sweet mini
3 tbsp
Apple cider vinegar
1/2 cup
Olive oil, extra-virgin
1/2 cup
Walnuts