This springtime salad recipe is very easy to make. After quickly boiling the asparagus, the same water is used to soft-boil the Omega-3 eggs. You can also make the vinaigrette ahead of time and refrigerate for up to 3 days – bring to room temperature before using.
24 medium-to-thick Asparagus stalks (about 1 1/2 pounds), trimmed
3 large Omega-3 Eggs
1 small Shallot, very thinly sliced, rings separated
1/4 cup fresh Basil and/or Tarragon leaves
Smoked Paprika for garnish
1/4 cup fresh Tarragon
1/4 cup White Wine Vinegar
2 tablespoons Dijon Mustard
1 tablespoon raw Honey
1/4 clove Garlic
1/4 teaspoon ground pepper
1/8 teaspoon Himalayan Salt
1/2 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, 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 vinaigrette. Top with shallot, basil and/or tarragon and a sprinkle of smoked paprika, if desired.
Health Tip: Asparagus contains powerful anti-inflammatory and antioxidant properties that help to fight free radicals and break down carcinogens, and it is a very good source of fiber, folate, and vitamins A, C, E and K.