Catalan Asparagus Vinagrette (Espàrrecs Amb Vinagreta)

Name: Catalan Asparagus Vinagrette (Espàrrecs Amb Vinagreta)
Cook time: PT0D0H25M
Total time: PT0D0H25M
Yield: serves 6-8
Ingredients: Kosher salt; 2½ lb. asparagus, fibrous bottoms snapped off; ¼ plus 3 Tbsp. extra-virgin olive oil; 3 tbsp. capers; 2 tbsp. finely chopped parsley leaves; 2 tbsp. fresh lemon juice; 2 plum tomatoes, cored and finely chopped; ½ cups medium red onion, finely chopped; Freshly ground black pepper; 2 hard-boiled eggs, quartered

A deceptively simple Catalan vinaigrette enlivens this essential spring vegetable.

Serves
serves 6-8
Time
25 minutes

By SAVEUR Editors

Updated on March 16, 2022

This Catalan salsa vinagreta, based on one from Claudia Roden’s cookbook The Food of Spain, is a deceptively simple mixture of olive oil, lemon juice, chopped parsley, and crushed tomato. When poured over blanched asparagus, it transforms the green and subtle vegetable into a sumptuous dish.

Equipment

Ingredients

Kosher salt
2½ lb. asparagus, fibrous bottoms snapped off
¼ plus 3 Tbsp. extra-virgin olive oil
3 tbsp. capers
2 tbsp. finely chopped parsley leaves
2 tbsp. fresh lemon juice
2 plum tomatoes, cored and finely chopped
½ cups medium red onion, finely chopped
Freshly ground black pepper
2 hard-boiled eggs, quartered

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Instructions

Step 1

Bring a large pot of salted water to a boil. Add the asparagus and cook until tender, about 4 minutes. Drain, then transfer to a platter.

Step 2

While the asparagus cooks, in a bowl, whisk together the oil, capers, parsley, lemon juice, tomatoes, and onion. Season with salt and black pepper to taste.