Asparagus With Tomato Vinaigrette

Eat Your Vegetables!'s Note:

This recipe is from Vegan Italiano. "Serve this versatile recipe as an appetizing antipasto, elegant first course, or tasty side dish."

• Total Time: 10 mins
• Prep Time: 0 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 lb medium asparagus , trimmed
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 medium plum tomatoes , finely chopped
• 2 scallions , finely chopped
• 1 tablespoon fresh parsley , finely chopped
• coarse salt , to taste
• fresh ground black pepper , to taste

Directions:

1. Bring a large stockpot filled with salted water to a boil over high heat. Prepare an ice-water bath and set aside.
2. Add the asparagus to boiling water and cook until just tender, about 5 minutes, depending on thickness. Drain and transfer to ice-water bath for 5 minutes. Drain well and transfer to shallow serving platter or long serving dish.
3. Meanwhile, in a small bowl, whisk together the oil and vinegar. Stir in the tomatoes, scallions, parsley, salt and pepper.
4. Add the sauce to the asparagus, tossing gently to combine. Serve at room temperature.

Reviews

[MistyKitty2]

Simple and tasty. Can't wait to show it off to friends!

[Darkhunter]

I really, really like this dish. I served it for Thanksgiving this year instead of my usual asparagus with hollandaise. Very pretty presentation. I did have to use frozen asparagus, but was still very pleased with the "texture", as I only cooked the asparagus for a very short time. Thnx for sharing your recipe, Eat Your Vegetables. Made for My-3-Chefs 2009.