Asparagus Nicoise
Created by ellie on May 18, 2015
- Servings: 6
- Prep Time: 10m
- Cook Time: 5m
- Recipe #19104
Ingredients
- 2 pounds asparagus, trimmed
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2/3 cup olive oil
- 2 shallots, minced
- 12 ounces tomatoes (2 tomatoes, diced)
- 1/3 cup olives (Nicoise, rinsed and drained)
- 1 tablespoon capers
How to Make
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Step 1: Cook asparagus in a large pot of boiling salted water until tender (5 minutes). Drain; transfer to a bowl of cold water and cool. Drain. ***can be prepared 4 hours in advance; cover and let stand at room temperature.
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Step 2: In a bowl whisk together the vinegar and mustard. Gradually whisk in the oil. Mix in the remainder of the ingredients (shallots - capers) and season with salt and pepper.
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Step 3: Arrange asparagus on plates and drizzle dressing over.