Friday, April 25, 2014

Mediterranean Asparagus Salad

I served this salad for Easter dinner, it is perfect for spring or summer.
This recipe can be doubled or tripled, as needed.
Mediterranean Asparagus Salad

1 pound of asparagus, cleaned and trimmed

4 Tablespoon olive oil
1 1/2 Tablespoon capers, drained
1 Tablespoon fresh lemon juice
1 plum tomato, finely chopped
1 shallot, minced
1 Tablespoon fresh parsley, finely chopped
salt and fresh ground pepper, to taste
1 hard boiled egg, cut into wedges

In a small bowl, combine olive oil, capers, lemon juice, tomato, shallot, and parsley. Add salt and pepper and check seasoning.

In a large pan of boiling water, add asparagus and cook until tender, about 3-5 minutes.
Drain asparagus well and place on a platter.
Spoon olive oil dressing over top of asparagus.
Garnish with egg wedges.

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