- 1 pound large asparagus spears, trimmed
- 1/4 cup plus 2 tablespoons olive oil
- 1/4 cup red wine vinegar
- 1 small tomato, finely chopped
- 1/4 green bell pepper, finely chopped
- 1 green onion, finely chopped
- 1 tablespoon chopped parsley
- 1 hard-boiled egg, finely chopped
- Cook asparagus in large pot of boiling salted water until just tender, about 5 minutes. Drain. Refresh under cold running water and drain thoroughly. Arrange asparagus on large platter. Cover and refrigerate until cold.
- Whisk oil and vinegar to blend in small bowl. Add tomato, bell pepper, green onion and parsley. Season with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature.)
- Spoon half of vinaigrette over asparagus. Garnish with egg. Pass remaining dressing separately.