Ingredients
Method
1.Place the eggs in a small pot, cover with water and bring to a gentle boil. Once boiling, time them for 3½ minutes then drain and run eggs under cold water to cool. Once cooled, peel eggs and cut in half – the yolks should still be slightly soft.
2.Bring a pot of salted water to the boil. Have a bowl of iced water handy. Drop asparagus into the boiling water and cook for about 1 minute, until bright green and just tender. Drain and plunge into iced water to cool (this keeps it looking bright and fresh). Drain.
3.Arrange asparagus on a platter. Top with prosciutto and egg halves, and scatter over parmesan. Whisk together mustard, juice and oil, season with salt and pepper and drizzle over the salad.
*Check label if eating gluten free. For a pescatarian version of this salad, some thin slivers of cold-smoked salmon (or chunks of hot-smoked) are equally delicious.
Note
