Asparagus with Tomato Vinaigrette

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  • 1 pound large asparagus spears, trimmed
  • 1/4 cup plus 2 Tablespoons olive oil
  • 1/2 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


  1. Cook asparagus using the method of your choice just until tender.
  2. Drain.
  3. Shock in ice water until cold and drain.
  4. Cover and chill.
  5. Whisk oil and vinegar in small bowl to blend.
  6. Add tomato, bell pepper, green onion and parsley.
  7. Season with salt and pepper.
  8. Arrange asparagus on a large platter.
  9. Spoon half of vinaigrette over asparagus.
  10. Garnish with chopped egg.
  11. Serve immediately, and pass remaining dressing separately.

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