Esparragos A La Vinagreta Recipe

Preparation and Assembly

1. 1

   Prepare the Asparagus

   Rinse the fresh asparagus under cool water. Trim the tough ends of the asparagus by snapping them off or cutting them with a knife.

2. 2

   Blanch the Asparagus

   Bring a pot of salted water to a boil. Once boiling, add the asparagus and cook for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process.

3. 3

   Make the Vinaigrette

   In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined and emulsified.

4. 4

   Combine Ingredients

   In a large mixing bowl, combine the blanched asparagus, cherry tomatoes, and chopped parsley. Pour the vinaigrette over the vegetables and toss gently until everything is evenly coated.

5. 5

   Chill and Serve

   Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled as a refreshing side dish.