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.

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

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.