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Epicurious
Bon Appétit

Asparagus with Tomato Vinaigrette

By Luisa de la Hija

3.3

(9)

Recipe information

  • Yield

    Serves 4

Ingredients

1 pound large asparagus spears, trimmed
1/4 cup plus 2 tablespoons olive oil
1/4 cup red wine vinegar
1 small tomato, finely chopped
1/4 green bell pepper, finely chopped
1 green onion, finely chopped
1 tablespoon chopped parsley
1 hard-boiled egg, finely chopped

Preparation

  1. Step 1

    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.

    Step 2

    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.)

  2. Step 3

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

TagsAsparagusVegetableTomatoSideStarterDinnerVegetarianNut FreeGluten FreeDairy FreeMake AheadEasyBon Appétit
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