Asparagus with Farm Eggs and Ham Hock Vinaigrette | Peachy the Magazine

Ingredients

• 2 meaty smoked ham hocks
• 3 thyme sprigs, 3 at-leaf parsley sprigs and 1 bay leaf, tied together to make a bouquet garni
• 2 small spring onions, quartered
• Tiny pinch of sugar
• Kosher salt and freshly ground black pepper
• 2 1⁄2 tablespoons extra virgin olive oil
• 4 small creamer potatoes (tiny new potatoes)
• 16 jumbo asparagus spears, tough ends cut away and bottom half peeled
• 4 large hard-boiled eggs, organic or “free-range,” peeled and quartered
• 1 heaping cup young lettuces, such as baby arugula or watercress, trimmed, washed and dried
• 1⁄4 cup Three-Vinegar Vinaigrette (see recipe below)
• 1 tablespoon finely minced shallots
• 1 tablespoon red wine vinegar
• 1 tablespoon sherry vinegar
• 1 tablespoon balsamic vinegar
• 1 small garlic clove, crushed and finely chopped
• 1 1⁄2 teaspoons Dijon mustard
• 1⁄4 teaspoon dried thyme
• 1⁄4 teaspoon dried marjoram
• 1⁄2 teaspoon sugar
• Kosher salt and freshly ground black pepper, to taste
• 3⁄4 cup extra virgin olive oil