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:

Easter Dinner Recipes + Printable Invites-Place Cards-Napkin Rings

Passover Recipes & Game + Seder Invite, Place Cards & Napkin Ring PDFs

Spanish Asparagus Vinaigrette

Yield: 6-8 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

If you love asparagus, then this recipe is going to blow your mind! Tangy from the vinaigrette and topped with the freshness of a vegie melange, this is a perfect side dish for holidays or company!

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Ingredients

• 2 1/2 lbs. asparagus spears, trimmed
• 2/3 cup red onion, diced
• 4 plum tomatoes, cored and roughly chopped
• 1 tsp. minced garlic
• 1/2 tsp. salt and 1/4 tsp. fresh ground pepper
• 3 Tbs. capers, drained
• 1/2 cup extra virgin olive oil
• 2 1/2 Tbs. red wine vinegar
• 1 tsp. lemon zest
• 2 Tbs. fresh Italian parsley, roughly chopped
• 3 hard-cooked eggs, semi-soft centers, cut into 1/4's
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add asparagus, cook just until crisp-tender, about 4 minutes for medium-thick spears. Drain and transfer to serving platter.
2. In a medium bowl, add onion, tomatoes, garlic, salt and pepper and capers.
3. In a small bowl, combine the oil, vinegar and zest, whisking to combine. Add salt and pepper to taste.
4. Pour dressing over vegetables and stir to combine. Add parsley and stir again.
5. Pour vegetables over asparagus and garnish with egg wedges.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 194Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 70mgSodium 308mgCarbohydrates 10gFiber 4gSugar 4gProtein 6g

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