Recipe: Asparagus with Tomato Vinaigrette

ASPARAGUS WITH TOMATO VINAIGRETTE
4 servings

1 lb large asparagus spears, trimmed
1/4 cup plus 2 tb extra virgin olive oil
1/4 cup red wine vinegar or sherry vinegar
1 small tomato, finely chopped
1/4 green bell pepper, finely chopped
small bunch of cilantrillo, washed and chopped
1/2 onion, finely chopped
pinch of sugar
Salt and pepper to taste
1 tb Worcestershire sauce
pinch of smoked Paprika (from smoked peppers)
1 hard boiled egg, peeled and finely chopped.

Cook the asparagus in a large pot of boiling salted water until al dente, about 5 minutes. Drain. Refresh under cold water and drain. Arrange on large platter. Cover and refrigerate until cold. Whisk oil and vinegar to blend. Add tomato, bell pepper, cilantrillo and onion. Season with salt and pepper, sugar, Worcestershire sauce and a pinch of Paprika. Spoon half on vinaigrette over asparagus. Garnish with chopped egg. Pass remaining dressing separately. This traditional Vinaigrette is good over fish, over shrimps and tossed with salad.