Espàrrecs Amb Vinagreta (Catalan Asparagus Vinaigrette)
By kimvess
Quick and easy asparagus side dish, this Catalan Asparagus Vinaigrette is perfect when the asparagus is young and tender. Tossed with a caper lemon oil dressing, the sweet asparagus shines.
Rate this recipe
4.1/5
(7 Votes)
Ingredients
- Kosher salt, to taste
- 2 1/2 pounds asparagus spears, trimmed
- 7 tablespoons extra virgin olive oil
- 3 tablespoons capers, drained
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely chopped parsley
- 2 plum tomatoes, cored and finely chopped
- 1/2 red onion, minced
- Kosher salt and freshly ground black pepper to taste
- 2 hard-boiled eggs, cut into wedges
Details
Servings 6
Preparation time 15mins
Cooking time 20mins
Adapted from saveur.com
Preparation
Step 1
Bring a large pot of salted water to a boil. Add asparagus; cook until tender, about 4 minutes. Drain; transfer to a serving platter.
Whisk oil, capers, juice, parsley, tomatoes, onion, salt, and pepper in a bowl; pour over asparagus. Garnish with egg wedges.
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