Ingredients
- • 1 pound large asparagus spears, trimmed
- • 1/4 cup plus 2 Tablespoons olive oil
- • 1/4 cup red wine vinegar
- • Salt and pepper to taste
- • 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
Directions
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Cook asparagus using the method of your choice just until tender. Drain. Shock in ice water until cold and drain. Cover and chill.
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Whisk oil and vinegar in small bowl to blend. Add tomato, bell pepper, green onion and parsley. Season with salt and pepper
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Arrange asparagus on a large platter. Spoon half of vinaigrette over asparagus.
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To Serve: Garnish with chopped egg. Serve immediately, and pass remaining dressing separately.