Back to Recipe Menu

Asparagus with a Catalan tomato vinaigrette

Method

  • 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.

Ingredients

  • 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.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm