Esparragos Vinagreta

A wonderful way that they enjoy asparagus in Spain. From "Sabroso" by Noemi Cristian Taylor. (Cooking time includes chilling time).

• Ready In: 2 hrs 15 mins
• Serves: 4-6

Ingredients

• 1  lb asparagus, ends trimmed
• 1⁄4 cup olive oil (Spanish for authenticity)
• 1⁄4 cup red wine vinegar (Spanish for authenticity)
• 1  small tomatoes, chopped
• 1⁄4 red bell pepper, chopped
• 2  green onions, chopped
• 1  tablespoon parsley, chopped
•  salt, to taste
•  fresh ground black pepper, to taste
• 1  hard-boiled egg, peeled and chopped

Directions

1. Steam asparagus until tender.
2. Drain and immerse in cold water to stop cooking; drain again.
3. Arrange on a large serving platter. Cover and refrigerate until cold.
4. Vinagreta: In a small bowl, whisk together the olive oil and red wine vinegar.
5. Stir in the tomato, red bell pepper, green onion and parsley.
6. Season vinagreta with salt and pepper to taste.
7. Drizzle half of the vinagreta over the asparagus.
8. Garnish the asparagus with the chopped egg.
9. Serve and offer the remaining vinagreta separately.