Asparagus With Tomato Vinaigrette

Recipe Ingredients

1 lb	454g / 16oz	Large asparagus spears - trimmed
1/4		Olive oil - plus
2 tablespoons	30ml	Olive oil
1/4 cup	59ml	Red wine vinegar
1 cup	62g / 2.2oz	Tomato - finely chopped (small)
1/4		Green bell pepper - finely chopped
1		Green onion - finely chopped
1 tablespoon	15ml	Chopped parsley
1		Hard-boiled egg - finely chopped

Recipe Instructions

Cook asparagus in large pot of boiling salted water until just tender, about 5 minutes. Drain. Refresh under cold running water and drain thoroughly. Arrange asparagus on large platter. Cover and refrigerate until cold.

Whisk oil and vinegar to blend in small bowl. Add tomato, bell pepper, green onion and parsley. Season with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature.)

Spoon half of vinaigrette over asparagus. Garnish with egg. Pass remaining dressing separately.

Source:
"Bon Appetit, May 1992"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.