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
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.)
Step 3
Spoon half of vinaigrette over asparagus. Garnish with egg. Pass remaining dressing separately.
