Buckwheat Salad With Asparagus and Roasted Peppers | Oregonian Recipes

Ingredients

• 1 cup untoasted buckwheat groats
• 1 egg, beaten
• 1 3/4 cups water
• 3/4 teaspoon salt (divided)
• 8 ounces asparagus, cut diagonally into 1-inch pieces
• 3/4 cup diced roasted red bell pepper (jarred is fine)
• 1 clove garlic, minced
• 3/4 teaspoon smoked paprika (pimentón de la Vera)
• Grated zest of 1 orange, plus 1 tablespoon orange juice
• 1 tablespoon sherry vinegar
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 1/3 cup chopped fresh parsley