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.
To make ahead: Refrigerate vinaigrette (Step 2) for up to 3 days; bring to room temperature before using.
1/2 vegetable, 1/2 lean meat, 1/2 medium-fat meat, 2 fat