Espàrrecs Amb Vinagreta (Catalan Asparagus Vinaigrette)

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.

Espàrrecs Amb Vinagreta (Catalan Asparagus Vinaigrette)

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  • Prep Time


  • Total Time


  • Servings



  • Kosher salt, to taste

  • 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

  • ½

    red onion, minced

  • Kosher salt and freshly ground black pepper to taste

  • 2

    hard-boiled eggs, cut into wedges


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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