Asparagus Salad with Eggs and Proscuitto 

This salad is quick and easy and oh so delicious!

Ingredients:
1/2 lb asparagus
4 eggs
4 slices proscuitto
1/4 c basil
Espelette
1/4 c toasted panko

Vinaigrette:
1/4 c tarragon
1/4 c grated parmesan
1/4 c white wine vinegar
2 tbsp dijon
1 tbsp honey
Salt
Pepper
1/2 olive oil

Combine all Vinaigrette ingredients in a food processor and run until smooth.

Bring a large pot of salted water to a boil. Cool asparagus 3 minutes. Transfer to a bowl of ice water. Then pat dry and divide amount 2 plates. Top with Proscuitto.

Add eggs to the boiling water and cook for 6 minutes then transfer to ice water.

Careful peel and cut eggs in half, they will be just slightly runny, place on top of Proscuitto. Drizzle with vinaigrette, bread crumbs and basil.

Serves 2 as main, 4 as a side.

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