This beautiful spring salad is amazing for a weekend breakfast with the family or brunch with friends. 

Salad Ingredients:

• 2lbs asparagus, woody ends trimmed off, and blanched
  
• 4 eggs, soft boiled (see below for instructions)
  
• 1 shallot, sliced as thinly as you can into rings
  
• 3oz prosciutto, thinly shaved

Instructions:

1. Bring a pot of very salty water to a boil to blanch the asparagus. The salted water will make your asparagus bright green when it cooks. Once boiling, place the asparagus into the water for approximately 2-3 minutes, until tender. Timing will depend on the thickness of your asparagus.
2. Remove the asparagus from the boiling water and immediately place it into a bowl of ice water to cool it quickly and stop the cooking. Once cooled, drain, and set aside on paper towels to dry off while you finish the remaining steps.
3. Add the eggs to the boiling water you removed the asparagus from. Boil them for 6 minutes. 
4. After 6 minutes remove the eggs from the boiling water and immediately place them into a bowl of ice water to cool them quickly and stop the cooking. Leave them in the ice water until they're cooled completely.
5. While the eggs are cooling, prepare your dressing using the instructions below, and thinly slice your shallot and set them both aside.
6. Once the eggs are cooled completely, we're ready to assemble the salad. 
7. Skip to the bottom section for salad assembly.

Dressing Ingredients:

• 1/8c tarragon leaves
  
• 1/4c parmigiana reggiano cheese, make sure to use the expensive stuff here
  
• 1/4c champagne vinegar (can use white wine vinegar instead)
  
• 2Tbsp dijon mustard
  
• 1Tbsp honey
  
• 1 small garlic clove
  
• 1/2tsp ground black pepper
  
• 1/4tsp salt
  
• 1/2c extra virgin olive oil, use an extra light tasting one so it doesn't overpower the dressing with olive flavor

Instructions:

1. Place all dressing ingredients into the blender and blend until smooth and emulsified. Adjust seasoning to your taste if needed. 
2. Set aside until you're ready to assemble the salad.

Put it together:

1. Scatter asparagus on a plate.
2. Scatter prosciutto and shallot rings over the top of the asparagus.
3. Drizzle dressing over the top of the salad.
4. Carefully peel the soft-boiled eggs and cut them in half using a sharp knife. Place the soft-boiled eggs randomly around the plate over the top of the other ingredients. 
5. Serve cold or room temperature.
6. Refrigerate any leftovers (there won't be any because this is so delicious) for up to 3 days in the refrigerator.