1/4 cup plus 2 tbsp. olive oil
1/4 c. red wine vinegar
salt and pepper to taste
1 small tomato, finely chopped
1 red bell pepper
1 green onion, finely chopped
1 tbsp. chopped parsley
1 hard boiled egg, finely chopped
cook asparagus using the method of your choice just until tender. drain. shock in ice water until cold and drain. cover and chill. whisk in oil and vinegar in small bowl to blend. add tomato, bell pepper, green onion and parsley. season with salt and pepper. arrange asparagus on a large platter. spoon half of vinaigrette over asparagus. garnish with chopped egg. serve immediately and add remaining dressing separately.
*original recipe from usu food sense
1 green onion, finely chopped
1 tbsp. chopped parsley
1 hard boiled egg, finely chopped
cook asparagus using the method of your choice just until tender. drain. shock in ice water until cold and drain. cover and chill. whisk in oil and vinegar in small bowl to blend. add tomato, bell pepper, green onion and parsley. season with salt and pepper. arrange asparagus on a large platter. spoon half of vinaigrette over asparagus. garnish with chopped egg. serve immediately and add remaining dressing separately.
*original recipe from usu food sense
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