Asparagus with Red Pepper Vinaigrette

Spoon the leftover dressing over steamed broccoli, or toss with a crisp green salad. Bottled roasted peppers that are deep red have the best flavor.

Plus: More Vegetable Recipes and Tips

  • Servings: 4

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 1 1/4 pounds asparagus, trimmed
  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons coarsely chopped drained bottled roasted red bell pepper (pimiento)
  • 1 garlic clove, smashed
  • 1/2 teaspoon Dijon mustard
  • 3/4 teaspoon minced fresh thyme
  • Pinch of sugar
  • Salt and freshly ground pepper

How to make this recipe

  1. In a skillet of boiling, salted water, cook the asparagus over high heat until just tender, about 3 minutes. Drain well and transfer to 4 plates.

  2. In a blender or mini-processor, combine the oil, vinegar, red pepper, garlic, mustard, thyme, sugar and salt and pepper; blend until smooth. Drizzle a third of the dressing over the asparagus and serve.

Contributed By Published May 1996

483109 recipes/asparagus-with-red-pepper-vinaigrette 2013-12-06T23:09:41+00:00 Penelope Casas spring|summer|fast-column|easter|spanish|side-dishes|4|fast|vegetarian|weeknight-dinner may-1996,asparagus with red pepper vinaigrette,vegetable side dish,vegetarian recipe,Penelope Casas,Delicioso The Regional Cooking of Spain recipes,asparagus-with-red-pepper-vinaigrette 483109

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5