Sun-dried tomatoes are not as soft as oven-roasted marinated tomatoes, but the ones packed in oil may be substituted. The asparagus should be refrigerated several hours or overnight to allow the vinaigrette to meld with the asparagus.
Servings: 8 - 10
- 3 pounds thin or medium asparagus
- 8 ounces oven-roasted marinated tomatoes, such as Whole Foods Divina Oven-Roasted Tomatoes
- 1 lemon, grated zest only
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- Freshly ground black pepper
- 2 hard-cooked eggs, grated, for garnish (optional)
Have ready a large bowl of ice water.
Snap off the bottom of the smallest asparagus stalk just above the hard, pithy part of the stalk. Using the trimmed stalk as a guide, cut the other stalks to the same length. In a large pot, bring salted water to a boil. Add the asparagus and cook until the stalks are bright green and firm but not crunchy, 2 to 3 minutes. Transfer to the bowl of ice water to stop the cooking process. When chilled through, 5 to 10 minutes, drain on paper towels. Gather the stalks with the tips together and place them in a resealable plastic bag. Set aside.
To make the vinaigrette, remove the tomatoes from the marinade, retaining the marinade in the jar. Cut the tomatoes into julienne strips, place in a sealed container and refrigerate. To the jar of tomato marinade, add the lemon zest, vinegar, sugar and salt and pepper to taste. Cover jar and shake well. Pour marinade over asparagus, remove air from bag and seal. Refrigerate several hours or overnight.
When ready to serve, snip the corner of the plastic bag and drain off excess liquid. Place asparagus on a serving platter and garnish with the julienned tomatoes and grated egg, if desired.
Adapted from chef and former restaurateur David Hagedorn.
Tested by Margaret Roth.
E-mail questions to the Food Section at email@example.com.