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Asparagus Salad With Eggs & Jambon De Bayonne

Asparagus Salad With Eggs & Jambon De Bayonne

24 medium-to-thick asparagus stalks (about 1½ 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

  • 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 6½ 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.
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