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.


Yield: serves 6-8
Time: 25 minutes


  • 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


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