| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
May 1992 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Large asparagus spears; trimmed |
| 1/4 |
|
Plus 2 tablespoons olive oil |
| 1/4 |
c |
Red wine vinegar |
| 1 |
sm |
Tomato; finely chopped |
| 1/4 |
|
Green bell pepper; finely chopped |
| 1 |
|
Green onion; finely chopped |
| 1 |
tb |
Chopped parsley |
| 1 |
|
Hard-boiled egg; finely chopped |
INSTRUCTIONS
Cook asparagus in large pot of boiling salted water until just tender,
about 5 minutes. Drain. Refresh under cold running water and drain
thoroughly. Arrange asparagus on large platter. Cover and refrigerate
until cold.
Whisk oil and vinegar to blend in small bowl. Add tomato, bell pepper,
green onion and parsley. Season with salt and pepper. (Can be
prepared 3 hours ahead. Let stand at room temperature.)
Spoon half of vinaigrette over asparagus. Garnish with egg. Pass
remaining dressing separately.
Serves 4.
Bon Appetit May 1992
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