Recipe Image

Asparagus Salad with Eggs & Jambon de Bayonne

  • 30 m
  • 30 m
Seamus Mullen
“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.”


    • 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


  • 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.
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