This Catalan salsa vinagreta, primarily based on one from Claudia Roden’s cookbook The Meals of Spain, is a deceptively easy combination of olive oil, lemon juice, chopped parsley, and crushed tomato. When poured over blanched asparagus, it transforms the inexperienced and delicate vegetable into a luxurious dish.
Gear
Catalan Asparagus Vinagrette (Espàrrecs Amb Vinagreta)
A easy dressing of olive oil, lemon juice, parsley, capers, and tomato telegraphs coolness and heat, acidity and richness all on the identical time.
Yield: serves 6-8
Time:
25 minutes
Elements
- 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. contemporary lemon juice
- 2 plum tomatoes, cored and finely chopped
- ½ cups medium pink onion, finely chopped
- Freshly floor black pepper
- 2 hard-boiled eggs, quartered
Directions
- Deliver a big pot of salted water to a boil. Add the asparagus and prepare dinner till tender, about 4 minutes. Drain, then switch to a platter.
- Whereas the asparagus cooks, in a bowl, whisk collectively the oil, capers, parsley, lemon juice, tomatoes, and onion. Season with salt and black pepper to style.
- To serve, spoon the sauce over the asparagus and garnish with the eggs.
