Spring Asparagus Salad with Farm Fresh Egg & Prosciutto

Asparagus is the star vegetable of spring. Makes a wonderful spring lunch on its own or serve as a side dish

Recipe by: Gabrielle

SERVES: 4-6

Wine Pairing: 2014 Pietro Family Cellars Chardonnay, Oak Knoll District of Napa Valley

PREP TIME: 20 Minutes COOKING TIME: 15 Minutes TOTAL TIME: 35 Minutes

INGREDIENTS

1 Bunch Medium Asparagus (1 ½ pounds) trimmed
3 Large Eggs (organic cage-free)
1 Shallot, thinly sliced, rings separated
6-8 Slices Prosciutto cut in half
4 Oz. Parmigiano Reggiano cheese
¼ Cup Champagne vinegar
¾ Cup GC Napa Valley Orange Olive Oil
2 Tbsp. Dijon mustard
2 Tsp. Fresh tarragon minced
1 Clove garlic - fresh, roughly chopped
2 Tbsp. GC Napa Valley Orange Honey (Foodie Exclusive)
½ Tsp. GC Napa Valley Lavender Tellicherry Pepper
1 Tsp. GC Napa Valley Orange Sea Salt

TO PREPARE

SALAD

Preheat oven to 400 degrees.
While oven is preheating, add 4 cups water to a medium pot and bring to a boil. Place eggs in boiling water for 7 minutes, once done rinse eggs with cold water for one minute. Peel shell once cool to touch.
Wash and oil asparagus. Place asparagus on a foil lined baking sheet and bake for 8 minutes. -
Peel and slice shallots in to rings to top salad.

VINAIGRETTE

Add Champagne vinegar, Extra Virgin Buttery Olive Oil, Dijon mustard, tarragon, Orange Honey, garlic, Lavender Tellicherry Pepper, and Chardonnay Sea Salt in a blender and blend until creamy.

TO SERVE

Cut eggs in half, arrange asparagus and eggs in an abstract design on a medium platter, top with shallot, and prosciutto. Drizzle dressing over salad and add shaved Parmigiano Reggiano cheese over top for more depth in flavors!