Catalan Asparagus Vinagrette (Espàrrecs Amb Vinagreta)

A deceptively simple Catalan vinaigrette enlivens this essential spring vegetable.

  • Serves

    serves 6-8

  • Cook

    25 minutes

By SAVEUR Editors

Updated on March 16, 2022

This Catalan salsa vinagreta, based on one from Claudia Roden’s cookbook The Food of Spain, is a deceptively simple mixture of olive oil, lemon juice, chopped parsley, and crushed tomato. When poured over blanched asparagus, it transforms the green and subtle vegetable into a sumptuous dish.



  • Kosher salt
  • 2½ lb. asparagus, fibrous bottoms snapped off
  • ¼ plus 3 Tbsp. extra-virgin olive oil
  • 3 tbsp. capers
  • 2 tbsp. finely chopped parsley leaves
  • 2 tbsp. fresh lemon juice
  • 2 plum tomatoes, cored and finely chopped
  • ½ cups medium red onion, finely chopped
  • Freshly ground black pepper
  • 2 hard-boiled eggs, quartered


Step 1

Bring a large pot of salted water to a boil. Add the asparagus and cook until tender, about 4 minutes. Drain, then transfer to a platter.

Step 2

While the asparagus cooks, in a bowl, whisk together the oil, capers, parsley, lemon juice, tomatoes, and onion. Season with salt and black pepper to taste.

Step 3

To serve, spoon the sauce over the asparagus and garnish with the eggs.

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