Asparagus Vinaigrette (adapted from the Alexander Young Hotel)
- 1 1/2 pounds fresh asparagus
- 1/2 cup vegetable oil
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon tarragon vinegar
- 3 tablespoons water
- 1 tablespoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/2 clove garlic, minced
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dry mustard
- 1 tablespoon capers
- 1 tablespoon chopped chives
- 1 tablespoon chopped green pepper
- 1 dill pickle, chopped
- 4 stuffed olives, chopped
- 1 hard cooked egg, chopped