Smoked Pork Rolls with Salsa Verde
Top the smoked pork slices with asparagus, cucumber sticks and red bell pepper strips, and roll up.
Peel the green bell peppers, cut in half, remove seeds and ribs, rinse and cut into pieces. Rinse the parsley, shake dry and pluck the leaves. Chop the garlic finely. Boil the egg hard, peel and chop.
For the salsa, mix together the green bell pepper, parsley, garlic, capers and olive oil, season with salt, and puree finely with an immersion blender. Stir in the chopped egg.
Serve the salsa verde with smoked pork rolls.