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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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A wonderful way that they enjoy asparagus in Spain. From Sabroso by Noemi Cristian Taylor. (Cooking time includes chilling time). 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 tomato, 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.
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