At home in Virginia at his beloved Monticello, Thomas Jefferson had a large garden of different varieties of basically anything you can possibly think of. From herbs to fruits to the most delicious vegetables – including asparagus which was one of his personal favorites. 

Thomas Jefferson’s Marinated Asparagus

Ingredients  

1 1/2 pounds asparagus, stems peeled and trimmed 

2 tablespoons red wine vinegar 

1/2 cup olive oil 

Pinch fresh thyme 

Pinch chopped fresh parsley 

1 large egg, hard cooked and chopped 

1/2 small red onion, finely chopped 

1 tablespoon fine capers, drained 

Salt and freshly ground white pepper 

Directions 

Wash the asparagus and trim the tough ends of the stalks. In a large saucepan, bring 2 quarts of lightly salted water to a boil over high heat. Place the asparagus in the water and cook until just tender, 2-3 minutes.  

Drain asparagus. Add enough cold water to cover the asparagus. Let stand about 5 minutes, until the asparagus is cool. 

Drain again and pat the asparagus dry with paper towels. In a medium-size mixing bowl, whisk together the vinegar, oil, thyme, parsley, egg, onion, and capers, and salt and pepper to taste. 

Place the asparagus on a serving platter. Pour the vinaigrette evenly over the asparagus. Let the asparagus marinate in the dressing for a few minutes (optional). Garnish with additional chopped egg and parsley, if desired.

Serve at room temperature. 

The recipe is from The City Tavern Cookbook