Prep Time:30 minsTotal Time:30 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:6Yield:6 servings
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsSalad24medium-to-thick asparagus stalks (about 1 1/2 pounds), trimmed3large eggs1smallshallot, very thinly sliced, rings separated6 paper-thin slices jambon de Bayonne or other cured ham, such as Serrano¼cupfresh small basil and/or tarragon leavesPiment d’Espelette for garnishVinaigrette¼cupfresh tarragon¼cupfinely grated Parmigiano-Reggiano cheese¼cupwhite-wine vinegar2tablespoonsDijon mustard1tablespoonraw honey¼clovegarlic¼teaspoonground pepper⅛teaspoonsea salt½cupextra-virgin olive oil
Cook Mode(Keep screen awake)
Ingredients
Salad
24medium-to-thick asparagus stalks (about 1 1/2 pounds), trimmed
3large eggs
1smallshallot, very thinly sliced, rings separated
6 paper-thin slices jambon de Bayonne or other cured ham, such as Serrano
¼cupfresh small basil and/or tarragon leaves
Piment d’Espelette for garnish
Vinaigrette
¼cupfresh tarragon
¼cupfinely grated Parmigiano-Reggiano cheese
¼cupwhite-wine vinegar
2tablespoonsDijon mustard
1tablespoonraw honey
¼clovegarlic
¼teaspoonground pepper
⅛teaspoonsea salt
½cupextra-virgin olive oil
DirectionsTo 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.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.TipsTo make ahead: Refrigerate vinaigrette (Step 2) for up to 3 days; bring to room temperature before using.Originally appeared: EatingWell Magazine, March/April 2017
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.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.TipsTo make ahead: Refrigerate vinaigrette (Step 2) for up to 3 days; bring to room temperature before using.
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.
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.
Tips
To make ahead: Refrigerate vinaigrette (Step 2) for up to 3 days; bring to room temperature before using.
Originally appeared: EatingWell Magazine, March/April 2017
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Nutrition Facts(per serving)169Calories13gFat5gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
