Asparagus With Tomato Vinaigrette

Ingredients

• 1 lb medium asparagus, trimmed
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 medium plum tomatoes, finely chopped
• 2 scallions, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• coarse salt, to taste
• fresh ground black pepper, to taste

Directions

1. 1

   Bring a large stockpot filled with salted water to a boil over high heat. Prepare an ice-water bath and set aside.

2. 2

   Add the asparagus to boiling water and cook until just tender, about 5 minutes, depending on thickness. Drain and transfer to ice-water bath for 5 minutes. Drain well and transfer to shallow serving platter or long serving dish.

3. 3

   Meanwhile, in a small bowl, whisk together the oil and vinegar. Stir in the tomatoes, scallions, parsley, salt and pepper.

4. 4

   Add the sauce to the asparagus, tossing gently to combine. Serve at room temperature.