Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Asparagus With Tomato Vinaigrette Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Pound(s) large asparagus spears
1/4 Plus 2 tablespoons olive oil
1/4 Cup(s) Red wine vinegar
1 Tomato, finely chopped
1/4 Green bell pepper, finely
1 Green onion, finely chopped
1 Tablespoon(s) Chopped parsley
1 Hard-boiled egg, finely
Cook asparagus in large pot of boiling salted water until just tender,
about 5 minutes. Drain. Refresh under cold running water and drain
thoroughly. Arrange asparagus on large platter. Cover and refrigerate
until cold. Whisk oil and vinegar to blend in small bowl. Add tomato,
bell pepper, green onion and parsley. Season with salt and pepper.
(Can be prepared 3 hours ahead. Let stand at room temperature.) Spoon
half of vinaigrette over asparagus. Garnish with egg. Pass remaining
dressing separately. Serves 4. Bon Appetit May 1992 Converted by
MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 3163
Calories From Fat: 2237
Total Fat: 248.7g
Cholesterol: 848.2mg
Sodium: 3295.4mg
Potassium: 3906.2mg
Carbohydrates: 40.6g
Fiber: 23.2g
Sugar: 6.5g
Protein: 192g

Scale this recipe to Servings [?]