Asparagus and Egg Salad

Salad:
2 large eggs
1 bunch of asparagus (about 12 oz after being trimmed)
1 tablespoon salt (for water)

Dressing:
1 tablespoon mayonnaise
1 teaspoon dijon mustard
1 teaspoon lemon zest
1 tablespoon lemon juice (about half a lemon)
1 tablespoon aged sherry vinegar (substitute regular sherry vinegar, champagne vinegar, or lemon juice)
1 tablespoon finely minced shallot (about 1/2 of a shallot)
2 tablespoons fresh parsley, finely chopped
1/2 tsp salt
1/4 tsp pepper

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In a 6-quart pot, add 4 quarts of water and two eggs. Bring water to a boil. Once boiling, place the lid on the pot and turn off the heat. Set timer for 20 minutes. At the same time, eggs are cooking, trim and rinse your asparagus. Set aside.

In a small bowl, add the mayonnaise and mustard. Whisk until combined and smooth. Add the lemon zest, lemon juice, and vinegar. Whisk until combined and smooth. Add the remaining ingredients and whisk until well incorporated. Place in the refrigerator until ready to plate.

Once eggs have cooked for 20 minutes, remove from hot water and submerge in a bowl of cold water and ice. While the eggs are cooling, cook the asparagus. To the same pot of water that cooked the eggs, add 1 tablespoon of salt. Bring water to a boil. Carefully add in the asparagus. Cook for 1 - 2 minutes. Remove and place in the ice bath with the eggs.

Remove the eggs from the ice bath and peel. On a large box grater, grate the egg. Set aside.

Drain asparagus and set aside until ready to plate.

You can add all your ingredients and toss the salad to mix. Or if you want a fancier presentation. Spread 3/4 of the dressing on a plate, add a thin layer of the egg, stack your asparagus, and top with the remaining egg and dressing. Serve with tongs.

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