Asparagus Vinaigrette


Preparation info

  • Difficulty


  • Serves


    Bohemian Club Brawlers

Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About


  • ½ teaspoon Sea salt
  • ½ teaspoon sugar
  • 2 teaspoons Dijon mustard
  • ½ teaspoon paprika
  • 125ml/4fl oz tarragon wine vinegar
  • 250ml/8fl oz extra virgin olive oil
  • 6 sprinkles of Tabasco
  • 1 clove of garlic, crushed
  • 450g/1lb fresh asparagus
  • 1 tomato, seeded and finely chopped
  • 150g/5oz pitted black olives
  • 2 fresh mushrooms, finely chopped
  • 1 free-range egg, hard-boiled and chopped, to garnish


Put the salt, sugar, mustard and paprika into a bowl and stir to combine. Add the vinegar, olive oil, Tabasco and garlic, mixing well.

Lightly griddle the asparagus on a hot dry griddle pan for a few minutes, turning it a couple of times. Let it cool, then place it in a shallow dish with the tomatoes, olives and mushrooms and pour over the vinaigrette dressing. Cover, and set aside in the fridge to marinate for about an hour.

When you are ready to serve, remove the vegetables from the fridge, drain, and serve chilled, garnished with the hard-boiled egg.