Asparagus with Tomato Vinaigrette
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We love Asparagus, and this is a delicious way to prepare it. Asparagus has a sweet, rich and earthy flavor and this vinaigrette brings a bright counter point to that.
Asparagus with Tomato Vinaigrette
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 2 pounds thin asparagus spears
- 1 Tbsp olive oil
- Seasoning to taste
- 1 medium tomato, skinned and minced
- 1 medium shallot, minced (or 2 Tbsp minced onion)
- 1 ½ Tbsp lemon juice
- 1 Tbsp minced fresh basil leaves
- 3 Tbsp olive oil
- Salt and ground pepper to taste
Instructions
- Preheat the oven broiler or grill to 400 degrees.
- Cut the tomato into quarters, and then grate them on the coarse holes of a box grater. This is a great way to skin and process tomatoes.
- Toss the asparagus with 1 Tbsp olive oil and season to taste (salt and pepper will do just fine, but I like to use Cavender’s for this). Roast for 10-20 minutes to your desired level of doneness.
- While the asparagus broils, whisk the tomato, onion, lemon juice, basil, and olive oil in a small bowl. If you have a stick blender, you can blitz it with that to emulsify the oil and lemon juice. Season to taste with salt and pepper. Place in a small sauce pan to heat up, but don’t bring it to a boil.
- When the asparagus is done, place it on a serving dish and drizzle with the vinaigrette.