Marinated Asparagus

Sherry Blizzard

By
@akflurry

I love asparagus and this recipe spoke to me right off when I read the ingredients. Mom gave me The City Tavern Cookbook for Christmas and we agreed to try a recipe or two each week. This is one.

Thomas Jefferson had a large crop of asparagus and this was a recipe that was used widespread. It is said that he had this served whenever he had guests. I can see why.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
4
Prep:
5 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

1 1/2 lb
asparagus, trimmed
2 Tbsp
red wine vinegar
1/2 c
vegetable oil
1 tsp
thyme
1 tsp
parsley
1
hard boiled egg, diced
1/4 c
red onion diced

Step-By-Step

1Heat 2 quarts water to boiling with salt added. Add in the prepared asparagus and boil for 3-5 minutes or until tender.
2Drain asparagus and place in a bowl of cold water to stop the cooking. Drain after 10 minutes.
3Drain asparagus on paper towels.
4Mix the vinegrette ingredients....all except the egg.
5Pour the vinegrette over the asparagus and top with the egg.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: French
Other Tags: Quick & Easy, Heirloom