Espàrrecs Amb Vinagreta (Catalan Asparagus Vinagrette)


  • Kosher salt, to taste
  • 2½ lb. asparagus spears, trimmed
  • 7 tbsp. extra-virgin olive oil
  • 3 tbsp. capers, drained
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. finely chopped parsley
  • 2 plum tomatoes, cored and finely chopped
  • ½ red onion, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 hard-boiled eggs, cut into wedges


1. Bring a large pot of salted water to a boil. Add asparagus; cook until tender, about 4 minutes. Drain; transfer to a serving platter.

2. Whisk oil, capers, juice, parsley, tomatoes, onion, salt, and pepper in a bowl; pour over asparagus. Garnish with egg wedges.