Ingredients

The following ingredients have 4 Servings
  • 2 pounds asparagus (not pencil thin)
  • Kosher salt
  • 4 large eggs
  • 1 loosely packed cup fresh flat-leaf parsley leaves
  • 1/2 cup loosely packed cup fresh basil leaves
  • 2 s fresh tarragon leaves
  • 1 fresh mint leaves
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 3 tablespoons extra-virgin olive oil
  • Sea salt (for garnish)
  • 3 tablespoons thinly sliced chives ( for garnish)

Instruction

  • Snap off and discard the tough, woody ends of the asparagus. Using a paring knife, cut off the tips of each spear about 2 inches from the top. Slice the remaining stalks on the diagonal into 2-inch (5-cm) pieces.
  • Fill a bowl with ice water. Heat a large pot of salted water to boiling on high. Add the asparagus tips to the boiling water. Cook until bright green and slightly tender, 30 seconds to 1 minute for thinner tips and 1 to 2 minutes for fatter tips. Use a slotted spoon or strainer to scoop the asparagus tips into the ice water. Keep the pot of water boiling.
  • When the cooked tips are cool, use a slotted spoon to move them to a colander. Drain thoroughly and pat dry with paper towels. Move to a large bowl.
  • Carefully add the eggs to the boiling water. Cook for exactly 6 minutes. Drain thoroughly and place in the ice water. When cool enough to handle, use the back of a spoon or a hard surface to lightly crack the shell of each egg and return the eggs to the ice water for 1 minute. Gently and carefully peel the eggs.
  • Just before serving, coarsely chop the parsley, basil, tarragon, and mint leaves, and add them to the asparagus tips. Add the raw asparagus stalks, lemon juice, 3 tablespoons olive oil, and 2 teaspoons kosher salt. Toss to thoroughly combine. Divide the asparagus and herb salad among serving dishes. Top each with an egg, drizzle with olive oil, and sprinkle with salt and chives. Originally published March 27, 2018.