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Prep time: 15 min
Cook time: 30 min
Servings: 6
Yield:
To make ahead: Refrigerate vinaigrette (Step 2) for up to 3 days; bring to room temperature before using.
After quickly boiling the asparagus, the same water is used to soft-boil the eggs. Piment d'Espelette is a sweet, spicy ground pepper from the Basque region of France. While it's not essential, it does add a subtle kick to the otherwise mellow flavors of this salad. Look for this spice at specialty stores and well-stocked markets--or substitute smoked paprika.
Ingredients
1-1/2 pounds asparagus, raw
3 hard boiled eggs
50 grams small cut shallots
6 slices prosciutto
1/4 cup basil
1 tsp red pepper flakes
VINAIGRETTE
1/4 cup fresh herbs tarragon
1 ounce parmigiano reggiano cheese
1/4 cup citrus champagner vinegar
2 tbsp dijon mustard
1 tbsp lakanto maple syrup
1 tsp minced garlic
1/4 tsp black pepper
1/8 tsp salt
1/2 cup olive oil
Directions
To prepare salad: Put a large pot of salted water on to boil. Fill a large bowl with ice water and place next to the stove. Boil asparagus until bright green and just tender, about 3 minutes. Immediately transfer to the ice water with a slotted spoon. Add eggs to the boiling water and cook for 6 1/2 minutes. Meanwhile, remove the asparagus to a clean kitchen towel and pat dry. Transfer the eggs to the ice water and let stand until cool.
To prepare vinaigrette: Combine tarragon, cheese, vinegar, mustard, honey, garlic, pepper and salt in a blender; process until the tarragon is finely chopped. With the motor running, drizzle in oil through the feed tube and process until creamy.
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