Healthy Low-Calorie Recipes Low-Calorie Seasonal Recipes Low-Calorie Spring Recipes Low-Calorie Spring Salad Recipes Asparagus Salad with Eggs & Jambon de Bayonne 5.0 (3) 2 Reviews 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. By Seamus Mullen Updated on April 14, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 6 Yield: 6 servings Nutrition Profile: Gluten-Free Low Added Sugars Low Carbohydrate Low-Calorie Nut-Free Soy-Free Jump to Nutrition Facts Ingredients Salad 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 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 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. Tips To make ahead: Refrigerate vinaigrette (Step 2) for up to 3 days; bring to room temperature before using. Print Nutrition Facts (per serving) 169 Calories 13g Fat 5g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved