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Asparagus with a Catalan tomato vinaigrette


  • Blanch the asparagus in a large pot of salted boiling water until crisp-tender. Drain well.
  • At the same time, cut the tomatoes in quarters and then in half crossways and put them in a large bowl with the red onion, capers, lemon juice, a little salt, plenty of ground pepper, the oil and basil. Gently whisk until well combined and taste for seasoning.
  • To serve, place the asparagus on a large plate (or individual ones), scatter the chopped egg over and sprinkle a decent amount of the dressing on top.


  • 4 bunches asparagus, peeled
  • sea salt & freshly ground pepper
  • ½ punnet perfect cherry tomatoes
  • ¼ red onion, very finely chopped
  • 1-2 tbsp rinsed & drained capers
  • 2 heaped tbsp fresh lemon juice
  • 7 tbsp extra virgin olive oil
  • 2 tbsp torn fresh basil leaves
  • 2 eggs, hard boiled & finely chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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