Target: 6 × 4 inches · landscape

Grilled Asparagus Salad, Jammy Eggs & Mustard Vinaigrette

41 min · 4 servings

Ingredients

□ 1 lb medium asparagus, woody ends snapped off

□ 4 large eggs

□ 6 tbsp extra-virgin olive oil, divided

□ 2 tbsp Dijon mustard

□ 1 1/2 tbsp white wine vinegar

□ 1 medium lemon, zested and juiced

□ 1 small shallot, finely minced

□ 1/2 tsp kosher salt, divided

□ 1/4 tsp freshly ground black pepper, divided

□ 4 oz baby arugula

□ 2 tbsp chopped fresh dill

□ 2 tbsp chopped fresh chives

1. Bring water to a boil, then lower in eggs and simmer gently for 7 minutes for jammy yolks.

2. Cool eggs in ice water for 5 minutes and peel under cool water. Whisk the mustard, vinegar, lemon, shallot, seasonings, and 4 tbsp oil.

3. Season asparagus with 2 tbsp oil and the remaining salt and pepper; heat a grill or grill pan to medium-high.

4. Turn asparagus every 1 to 2 minutes for 5 to 7 minutes, until charred in spots but still snappy.

5. Lightly dress the arugula, add asparagus and halved eggs, then finish with dill and chives.

Cook’s note: Pull the asparagus while its center still resists a knife; it softens slightly as it rests.