Chef notes
This recipe simply celebrates the beautiful union of asparagus and Parmesan cheese. With the addition of the classic mustard vinaigrette, tarragon and diced hard-boiled eggs. The bright yellow yolks bounce off the vibrant asparagus and greens and create a salad that is perfect for brunch with friends, or as a side to a piece of grilled fish or chicken.
Technique tip: Use your hands to break apart the eggs into bite-sized pieces. Do this directly over the mixing bowl so that the pieces fall right into the salad. Chopping hard boiled eggs can sometimes end up in a mish-mash mess. This way, you retain nice texture and only get your hands messy just before you have to use them to mix the salad anyway.
Swap option: Pecorino romano can be used instead of Parmigiano-Reggiano. You can play with the greens, but I like greens with a little bit of a bite for this salad since the asparagus has such a distinct flavor.
We’re sorry, this content is not available in your location.
