Asparagus With Tomato Vinaigrette
photo by Darkhunter
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 453.59 g medium asparagus, trimmed
- 44.37 ml olive oil
- 29.58 ml red wine vinegar
- 2 medium plum tomatoes, finely chopped
- 2 scallions, finely chopped
- 14.79 ml fresh parsley, finely chopped
- coarse salt, to taste
- fresh ground black pepper, to taste
directions
- Bring a large stockpot filled with salted water to a boil over high heat. Prepare an ice-water bath and set aside.
- 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.
- Meanwhile, in a small bowl, whisk together the oil and vinegar. Stir in the tomatoes, scallions, parsley, salt and pepper.
- Add the sauce to the asparagus, tossing gently to combine. Serve at room temperature.
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Reviews
-
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.
RECIPE SUBMITTED BY
When I was little, I wanted to grow up to be a chef. I grew up to be a doctor instead, but I still love to cook and eat! I especially love recipes that make use of fresh vegetables.
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