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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 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 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

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