Asparagus Salad with Eggs & Jambon de Bayonne

Asparagus Salad with Eggs & Jambon de Bayonne

0 Reviews
From: EatingWell Magazine, March/April 2017

This impressive-looking asparagus salad recipe is actually very easy to make. 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 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

  • Ready In

  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.

Nutrition information

  • Serving size: about ¾ cup each
  • 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
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, ½ lean meat, ½ medium-fat meat, 2 fat

Reviews 0