SPANISH ASPARAGUS VINAIGRETTE – A lovely Spring vegetable presentation!
Simple ingredients, in a simple preparation equals a sublime flavor equation that takes subtle Spring asparagus to new heights.
The acidic dressing, when poured over crisp-tender asparagus, and topped with thick wedges of jammy eggs, transforms the dish into a trip to the Jewish Catalan communities of Spain.
What a lovely addition Spanish Asparagus Vinaigrette would make to your Passover Seder or Easter Dinner.
EASY TO MAKE FOR A CROWD, TWO-STEP PREP – SIMPLE ASSEMBLY!
Bring together fresh Spring asparagus spears with tangy lemon and the crunch of red onions. Bright!
Now add a toothsome element, like juicy, ripe tomatoes, and you’ve got a a combination that … just works!
The jammy egg garni take this dish “over-the-top”, making it a side dish worthy of a holiday menu, like Passover or Easter.
When I’m making this dish for a crowd, I’ll chop the vegies and cook and peel the eggs the day before. Then it’s just a matter of cooking off the asparagus and assembling the vinaigrette.
Day of party prep comes down to about 15 minutes flat! And that includes bringing the water to a boil!
WHY NOT TRY THIS GORGEOUS SPRING VEGETABLE DISH FOR EASTER OR PASSOVER DINNER THIS YEAR?
If you’d like lots of fabulous Easter or Passover recipes and inspiration, click these links:
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