• 24 medium-to-thick asparagus stalks (about 1½ pounds), trimmed
• 3 large eggs
• 1 small shallot, very thinly sliced, rings separated
• 6 paper-thin slices jambon de Bayonne or other cured ham, such as Serrano
• ¼ cup fresh small basil and/or tarragon leaves
• Piment d’Espelette for garnish
• Vinaigrette Dressing
1. 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 6½ 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.
2. 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.
3. To serve: Cut the eggs in half. Arrange the asparagus and eggs on a large platter and drizzle with the vinaigrette. Top with shallot, ham, basil and/or tarragon and a sprinkle of Piment d’Espelette, if desired.
Per serving: 169 calories; 13 g fat(3 g sat); 1 g fiber; 5 g carbohydrates; 7 g protein; 47 mcg
folate; 100 mg cholesterol; 3 g sugars; 1 g added sugars; 741 IU vitamin A; 4 mg vitamin C; 51 mg
calcium; 2 mg iron; 343 mg sodium; 187 mg potassium
Source: Eating Well