19 ingredients
20 minutes
4 servings
19 ingredients 20 minutes 4 servingsTrim asparagus, removing hard part at the end of the stalk. Blanch in salted water for 2 minutes or until reaching desired doneness. Let cool, drizzle with olive oil, and season with fleur de sel to taste.
Plunge room temperature eggs in a saucepan filled with boiling water for 7 minutes. Cool in ice water.
In a bowl, combine remaining ingredients until creamy. Taste and adjust seasoning as needed.
Arrange asparagus in a serving dish. When ready to serve, slice eggs in half. Season with salt and pepper and pour desired quantity of dressing.
Garnish with a few tarragon leaves and lemon zests.
In a saucepan, bring water, vinegar, sugar, bay leaves, and salt to a boil.
Pour over thinly sliced shallots. Let cool and refrigerate.
Add pickled shallots to salad if desired.
