Chilled Provencale Asparagus
|Seeded and chopped tomatoes||2 Cup (32 tbs)|
|Chopped red onions||1⁄2 Cup (8 tbs)|
|Minced and loosely packed basil||1⁄4 Cup (4 tbs) (Use Fresh Ones)|
|Minced parsley||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Capers||1 Tablespoon, drained, rinsed|
|Red wine vinegar||1 Tablespoon|
|Olive oil||1 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Lemon juice||1 Tablespoon|
In a large saucepan with a tight-fitting lid, bring about 1" of water to a boil.
Place the asparagus in a steamer basket and set the basket in the saucepan, making sure the basket sits above the water.
Cover the saucepan; steam for 5 minutes or until the asparagus is crisp-tender.Transfer the asparagus from the basket to a large plate or shallow container.
Chill in the refrigerator for at least 1 hour.
Meanwhile, in a medium bowl, combine the tomatoes, onions, basil, parsley, garlic, capers, vinegar, oil and pepper.
Set aside at room temperature for at least 15 minutes to blend the flavors.
For each serving, place 4 spears on a salad plate.
Sprinkle with the lemon juice, then top each serving with the tomato mixture.