Asparagus and Mixed Baby Greens Salad

• 1 1/2 tablespoons olive oil for cooking, or other vegetable oil
• 4 tablespoons olive oil, extra-virgin
• 16 ounces asparagus 1 pound, woody ends removed and cut on diagoal into 1-inch pieces
• 1 x salt and black pepper to taste
• 2 tablespoons white wine vinegar
• 1 small shallots finely chopped, or minced
• 2 tablespoons pickles, gherkins sweet pickle, finely chopped or minced
• 1 tablespoon pickles, dill finely chopped or minced
• 1/2 teaspoon tarragon leaves dried, or 2 teaspoons freshly minced
• 6 ounces mixed salad greens baby, mesclum
• 2 large eggs hard-boiled, coarsely chopped

1. Add 1 1/2 tablespoons of oil in a 12-inch nonstick skillet over high heat until hot.
2. Stir in the aspragus, salt and freshly ground black pepper to taste.
3. Cook until the aspragus is browned and almost tender, 4 to 5 minutes, stirring once.
4. Transfer to a large plate and let cool for 4 to 6 minutes.
5. Meanwhile, add the remaining 4 tablespoons of extra-virgin olive oil, vinegar, shallots, both pickles, tarragon, salt and black pepper to taste in a medium bowl, whisk until well blended.
6. In a large bowl, add the mixed baby greens and 2 tablespoons of vinaigrette, toss until evenly coated.
7. Divide among the salad plates or a large salad serving bowl.
8. Toss the asparagus with remaining vinaigrette and place over the mixed greens.
9. Top with the chopped eggs and serve.

olive oil, olive oil, salt, white wine vinegar, shallots, pickles, pickles, tarragon, mesclum, eggs

Taken from recipeland.com/recipe/v/asparagus-mixed-baby-greens-sal-52304 (may not work)