Asparagus Salad with Eggs and Cured Ham Recipe

Ingredients6 servings

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• Salad
• 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
• ¼ cup fresh tarragon

• ¼ cup finely grated Parmigiano-Reggiano cheese
• ¼ cup white-wine vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon raw honey
• ¼ clove garlic
• ¼ teaspoon ground pepper
• ⅛ teaspoon sea salt
• ½ cup extra-virgin olive oil

Preparation

• Prep
  30 m
• Ready In
  30 m

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.

• To make ahead: Refrigerate vinaigrette (Step 2) for up to 3 days; bring to room temperature before using.