Asparagus Salad with Eggs & Jambon de Bayonne


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.

Prep Time:
30 mins
Total Time:
30 mins
6 servings



  • 24 medium-to-thick asparagus stalks (about 1 1/2 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


  • 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

  • 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 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.

  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 Facts (per serving)

169 Calories
13g Fat
5g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 169
% Daily Value *
Total Carbohydrate 5g 2%
Dietary Fiber 1g 5%
Total Sugars 3g
Added Sugars 1g 2%
Protein 7g 15%
Total Fat 13g 17%
Saturated Fat 3g 13%
Cholesterol 100mg 33%
Vitamin A 741IU 15%
Vitamin C 4mg 5%
Folate 47mcg 12%
Sodium 343mg 15%
Calcium 51mg 4%
Iron 2mg 11%
Magnesium 15mg 4%
Potassium 187mg 4%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* 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.

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