Asparagus Salad - Asparagi in Insalata

Such a refreshing salad from an under used vegetable.

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Boil or steam the asparagus just until they are tender.
2 lbs asparagus
Transfer to a platter and allow to cool to room temperature.
Drain off any water in the platter, drizzle with oil and vinegar, and season with salt and pepper.
1/4 cup Extra Virgin olive oil, 2 tbsp red wine vinegar, salt
Serve garnished with chopped parsley if desired.
1 bunch parsley
May be made several hours ahead, but do not refrigerate.

I often grate a little parmesan or other firm cheese over the asparagus whilst warm.