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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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

Directions Step-By-Step

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