There is no white wine in the recipe, yet it is mentioned in the text. Is this accurate?
Espàrrecs Amb Vinagreta (Catalan Asparagus Vinagrette)
Every dressing works its own kind of transformation on the foods it adorns, but our sincerest awe may be reserved for Catalan salsa vinagreta. This perfect rendition, from Claudia Roden's masterpiece cookbook The Food of Spain (HarperCollins, 2011), is a deceptively simple mixture of olive oil, white wine vinegar, chopped parsley, and crushed tomato. Somehow it telegraphs coolness and warmth, acidity and richness all at the same time. When poured over steamed asparagus, it transforms the green and subtle vegetable into a sumptuous and well-turned-out dish—exactly what a great dressing should do.
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Credit: Penny de los Santos
INGREDIENTS
Kosher salt, to taste2½ lb. asparagus spears, trimmed
7 tbsp. extra-virgin olive oil
3 tbsp. capers, drained
2 tbsp. fresh lemon juice
2 tbsp. finely chopped parsley
2 plum tomatoes, cored and finely chopped
½ red onion, minced
Kosher salt and freshly ground black pepper, to taste
2 hard-boiled eggs, cut into wedges
INSTRUCTIONS
1. Bring a large pot of salted water to a boil. Add asparagus; cook until tender, about 4 minutes. Drain; transfer to a serving platter.2. Whisk oil, capers, juice, parsley, tomatoes, onion, salt, and pepper in a bowl; pour over asparagus. Garnish with egg wedges.
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Ratings & Reviews (3)
I noticed it too. White wine and steaming the asparagus is mentioned in the introduction, but no white wine and boiling the asparagus is in the menu.
Just found it on another website. The Saveur recipe substitutes lemon juice for the white wine vinegar.
Espàrrecs Amb Vinagreta (Catalan Asparagus Vinagrette)
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 Recipe - Saveur.com){kind=link}