Cook the Book: White Asparagus Salad

Name: Cook the Book: White Asparagus Salad
Ingredients: 1 tablespoon plus 1 teaspoon sherry vinegar; Sea salt and freshly ground black pepper; 1/4 cup extra virgin olive oil; 1 heaping tablespoon finely chopped red bell pepper; 1 heaping tablespoon finely chopped yellow bell pepper; 1 heaping tablespoon finely chopped green bell pepper; 1 small shallot, finely chopped; 1 hard-cooked egg, finely chopped; 1 1/2 tablespoons capers, preferably salted, rinsed and chopped; 1 jar white asparagus, 8 to 10 very large spears, in water, preferably imported from Spain