Asparagus in Tarragon Vinaigrette

recipe

• Step 1
  Wash the asparagus. Snap off the woody ends and peel the stalks. Cook them a pot of boiling, salted water for 7 minutes.
• Step 2
  Meanwhile, in another pot of boiling water, cook the eggs for 7 minutes.
• Step 3
  While the asparagus and eggs are cooking, peel and finely chop the shallots.
• Step 4
  Make the vinaigrette: mix the vinegar, mustard, 1 TB olive oil per portion, tarragon, pepper and salt.
• Step 5
  Once the asparagus and eggs are cooked, place them in a pot of cold water for 1 to 2 mins to keep them from overcooking. Then, carefully peel the eggs.
• Step 6
  Plate the asparagus and halved eggs, torn ham, finely chopped shallots, and then drizzle everything with the dressing. Option: Feel free to garnish with some tarragon leaves if you have any. Enjoy!