Asparagus with Walnut Oil Vinaigrette

Roasted French Walnut Oil
from 11.50
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Products needed:


  • ¼ cup The Olive Scene Champagne Wine Vinegar 
  • 1 tablespoon minced shallot
  • 2 teaspoons Dijon mustard
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup Olive Scene medium Extra Virgin Olive Oil 
  • ¼ cup Olive Scene Roasted French Walnut Oil
  • 2 lb asparagus, trimmed and steamed until just tender
  • 1/3 cup toasted, chopped walnuts
  • 1 tablespoon chopped fresh parsley leaves
  • Salt and freshly ground black pepper


  1. Whisk together the Champagne Wine Vinegar, shallot, mustard, salt and pepper in a large bowl.
  2. Add the olive oil in a very thin stream, whisking constantly to emulsify.
  3. Repeat step 2 with the Roasted French Walnut Oil.
  4. Place asparagus on serving dish and drizzle dressing over asparagus.
  5. Garnish with chopped walnuts and parsley.
  6. Taste and adjust seasoning.