Ingredients for Asparagus With Tomato Vinaigrette
- 1 pound asparagus, trimmed
- Olive Oil
- Red Wine Vinegar
- Plum Tomatoes
- 2 scallions, thinly sliced
- Fresh Parsley
- Coarse Salt
- Fresh Ground Black Pepper
How to Make Asparagus With Tomato Vinaigrette
- Bring a large pot of salted water to a rolling boil.
- While the water heats, prepare an ice bath by filling a large bowl with ice water.
- Add the trimmed asparagus to the boiling water and cook for 3-5 minutes, or until tender-crisp. Cooking time depends on the thickness of the asparagus spears.
- Immediately transfer the asparagus to the ice bath to stop the cooking process and preserve its vibrant green color. Let it sit for 2-3 minutes.
- Remove the asparagus from the ice bath and drain thoroughly. Pat dry with paper towels if needed.
- Arrange the asparagus on a shallow serving platter or long dish.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, halved cherry or grape tomatoes, sliced scallions, chopped parsley, salt, and pepper.
- Gently toss the asparagus with the tomato vinaigrette, ensuring all spears are coated.
- Serve immediately or chill slightly before serving at room temperature. Enjoy!
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
9g
Fat
7g
Carbs
2g
