Asparagus With Tomato Vinaigrette

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.

* Per serving · 4 servings · Values may vary.

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