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