Esparragos Vinagreta

A wonderful way that they enjoy asparagus in spain. from sabroso" by noemi cristian taylor. (cooking time includes chilling time)."

Steam asparagus until tender.

Drain and immerse in cold water to stop cooking.

Drain again.

Arrange on a large serving platter.

Cover and refrigerate until cold.

Vinagreta: in a small bowl , whisk together the olive oil and red wine vinegar.

Stir in the tomato , red bell pepper , green onion and parsley.

Season vinagreta with salt and pepper to taste.

Drizzle half of the vinagreta over the asparagus.

Garnish the asparagus with the chopped egg.

Serve and offer the remaining vinagreta separately.

asparagus, olive oil, red wine vinegar, tomatoes, red bell pepper, green onions, parsley, salt, fresh ground black pepper, hard-boiled egg