Asparagus Salad with Eggs & Prosciutto

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.