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Asparagus Salad with Eggs & Prosciutto



24 stalks: asparagus, trimmed
3: large eggs
1: shallot, very thinly sliced
6 slices: prosciutto (or other cured ham), sliced paper thin
1/4 cup: fresh basil
1/4 cup: fresh tarragon
1/4 cup: Parmigiano-Reggiano cheese, finely grated
1/4 cup: white-wine vinegar
2 tbsp: Dijon mustard
1 tbsp: raw honey
1/4 clove: garlic
1/4 tsp: ground pepper
1/8 tsp: sea salt
1/2 cup: extra-virgin olive oil


Prepare Salad:
Fill a large bowl with ice water and leave next to stove. Then, boil a large pot of salted water. Boil asparagus until it's bright green and tender, then immediately transfer to the ice water. After they are blanched, remove them from the bowl and pat dry on a towel.
Next, Add eggs to the boiling water and cook for 6-7 minutes. Transfer the eggs to the ice water, and let stand until cool.

Prepare Vinaigrette:
Combine tarragon, cheese, vinegar, mustard, honey, garlic, pepper and salt in a blender. Blend until the tarragon is finely chopped. While blending, slowly add the oil and process until creamy.

To serve:
Cut the eggs in half. Arrange the asparagus and eggs on a platter and drizzle the vinaigrette. Top with shallot, prosciutto, basil and tarragon.