Spring Asparagus Salad with Farm Fresh Egg & Prosciutto
Spring Asparagus Salad with farm-fresh egg & prosciutto—delicious & refreshing! Perfect for lunch or a side. Pair with Chardonnay.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oconnellfamilywines.com.
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
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