Warm Asparagus Salad with California Olive Vinaigrette

Asparagus with shallots, eggs and olives.

  • Servings: 6
  • Cook Time: 25 mins
  • Main Ingredient: Asparagus

Ingredients

  • 2 lb. asparagus spears (peeled, trimmed)
  • 4 Tbsp. Regina® White Wine Vinegar
  • 1 Tbsp. shallots (finely diced)
  • 2 Tbsp. peanut oil
  • 2 Tbsp. Walnut oil
  • 4 Tbsp. olive juice
  • 2 tsp. Regina® Red Wine Vinegar
  • 1/3 tsp. salt
  • 1/2 tsp. sugar
  • ground black pepper (to taste)
  • 3 whole hard-boiled eggs (chopped)
  • 3 oz. black olives (coarsely chopped)

Directions

Bring 2 qt. salted water to a boil. Add asparagus, simmer 5 to 8 minutes. Remove, drain on paper towels. In small pot, heat but do not boil vinegars, walnut and peanut oils, olive juice, salt, sugar and pepper. Add chopped olives and chopped egg to pot. Arrange asparagus on 6 plates and pour dressing over.