summer love

I love tomatoes. I love asparagus. I love sugar snap peas. I love capers. I love Sherry vinegar. I love this recipe ~ hope you love it too!

Asparagus and Sugar Snap Peas with Tangy Tomato Vinaigrette

1/2 pound sugar snap peas, strings stripped
1 pound asparagus spears, ends snapped
1/3 cup olive oil
1/4 cup Sherry vinegar
1 medium tomato, finely chopped
1/2 yellow bell pepper, finely chopped
2 green onions, finely chopped
1 tablespoon capers, rinsed and patted dry
2 tablespoons chopped parsley
1 hard-boiled egg, grated

Blanch sugar snap peas in a large pot of boiling salted water until just tender, about 3 or 4 minutes. Remove with a slotted spoon. Drain. Refresh peas in a bowl of ice water and drain thoroughly.

Blanch asparagus in the same boiling salted water until just tender, about 4 or 5 minutes. Drain and refresh in the same ice water, adding more ice, if needed. Drain thoroughly.

Arrange asparagus and pea pods on a large platter. Cover and refrigerate until cold.

Whisk oil and vinegar to blend in a small bowl. Add tomato, bell pepper, green onion, capers, and parsley. Season with salt and pepper.

Spoon the vinaigrette over asparagus and peas. Garnish with grated egg.

Serves 4