Yields: 6 Servings

Warm Asparagus Salad with California Olive Vinaigrette


  • 2 lbs. asparagus spears, peeled, trimmed
  • 4 tbls. REGINA White Wine Vinegar
  • 1 tablespoon shallots, finely diced
  • 2 tbls. Peanut Oil
  • 2 tbls. Walnut Oil
  • 4 tbls. Olive Juice
  • 2 tsps. REGINA Red Wine Vinegar
  • 1/3 teaspoon salt
  • 1/2 teaspoon sugar
  • ground black pepper, to taste
  • 3 whole hard-boiled eggs, chopped
  • 3 ozs. black olives, coarsely chopped


Bring 2 quarts salted water to 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.
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