Califonia Bountiful
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Asparagus salad

Asparagus salad


½ cup marinated olives sliced
½ cup chopped fresh tomatoes
1 slice of Serrano ham sliced thin
1 hard-boiled egg
10-15 asparagus spears
½ cup of herb vinaigrette or your vinaigrette of choice
Olive oil
1 tsp. of butter
Optional sliced shallots or grated cheese


Begin by blanching the asparagus (boil in hot water for 3-5 minutes and then place in cold water). Then in a sauté pan, over high heat, drizzle olive oil. Add chopped tomatoes and blanched asparagus. Then add sliced olives; you may choose to add shallots here as well. Cover with your vinaigrette of choice and turn the heat down. Add 1 tsp. of butter and let cook for a minute or two. Remove from heat and place onto serving platter. Garnish with ham and grated egg, you can also add your favorite grated cheese.

Serves 2.