Perfectly cooked and chilled asparagus adorned with a mixture of chopped tomatoes and capers is perfect any time of the year. Lemon zest brings the flavors together which results in a light and refreshing side dish. It's perfect to make ahead and serve at a buffet since it is so good at room temperature.
Asparagus and Tomato Salad:
2 pounds asparagus, the thick ones not the skinny ones
5-6 compari tomatoes
2 teaspoons of capers, rinsed and drained
1 tablespoon of olive oil
zest of 1 lemon
Time-Saving Tip: The asparagus can be cleaned, trimmed, and cooked earlier in the day.
Let's see what we need.
We're ready to cook.
Wash and dry the asparagus. Line them up together on a flat service. Using your hands gently break the stem off one of one them. The part that breaks off is wood and dry. I use this first asparagus as a guide and then cut off the stems in just the same spot
Place the asparagus in a large pan. Add water, covering at least the bottom layer. Cover the pan with foil. Bring to a boil and simmer for a couple of minutes for desired tenderness. Don't overcook.
Drain and rinse the asparagus with cold water. Dry well and transfer to a platter. Set aside.
Seed and chop tomatoes. In a small bowl combine tomatoes with capers, lemon zest, and 1-2 tablespoons of oil. Season with salt and pepper. Spoon mixture on top of asparagus.
It's ready! The salad is beautiful, simple, and delicious. The lemon and capers add the right amount of brightness to this dish. It's the perfect side to serve along meat or fish and to make any buffet look pretty. Give it a try and you will be so happy that you did.