A Californian Spring in Paris: Asparagus & Jammy Egg Salad
Oh, mes chéris, let me tell you about this salad. It is my absolute love letter to a Parisian spring, filtered through a sunny California afternoon. I remember sitting at a tiny, crowded bistro in the 11th arrondissement years ago, eating the most perfect, simple plate of asparagus and a soft-boiled egg. It was deeply elegant, but perhaps a little too serious for the way I cook now. So, I brought that memory back to my West Coast kitchen and gave it some sunshine. We start with snappy blanched asparagus and my signature 6.5-minute jammy eggs. The yolks must be the texture of warm custard, no exceptions! They sit on a bed of crisp little gems, draped in a bright Meyer lemon and tarragon vinaigrette. It is classic French technique without any of the stuffy fuss. I threw in creamy avocado and peppery radishes from my favorite farmer, Julian, because I simply cannot help myself when I hit the Santa Monica farmers market. This recipe is so special to me because it effortlessly bridges my two culinary souls. To make it your own, do not overthink it! Swap the little gems for butter lettuce, or add a handful of toasted hazelnuts for crunch. Pour yourself a glass of chilled, funky natural Chenin Blanc, tear off a piece of crusty baguette to swipe up that golden yolk, and just let the sunshine in.
Featured Recipe
California 'Printemps' Salad with Blanched Asparagus & Jammy Eggs
This is my love letter to a Parisian spring, filtered through a sunny California afternoon. Snappy blanched asparagus and my absolute favorite 6.5-minute jammy eggs sit on a bed of little gems, draped in a bright Meyer lemon-tarragon vinaigrette. I threw in creamy avocado and peppery radishes because I simply cannot help myself when I hit the farmers market.
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Timeline
Ingredients
- 2 large eggs(cold from the fridge)
- 1 bunch asparagus(woody ends snapped off)
- 2 heads Little Gem lettuce(leaves separated, washed and dried)
- 1 avocado(ripe, sliced)
- 3-4 radishes(thinly sliced)
- 1/4 cup pistachios(toasted and roughly chopped)
- 1 Meyer lemon(zested and juiced)
- 1 tbsp Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1 tbsp fresh tarragon(finely chopped)
- 1 small shallot(finely minced)
- 1 pinch flaky sea salt and black pepper(to taste)
Instructions
- 1
Bring a medium pot of generously salted water to a rolling boil. While it heats, prepare a large bowl with cold water and ice cubes to shock our vegetables and eggs later.
5 min
Tip: Make sure your ice bath is super cold—this stops the cooking instantly and locks in that bright green color.
- 2
Carefully lower 2 large eggs into the boiling water using a spoon. Set a timer for exactly 6 and a half minutes. I insist on using cold eggs straight from the fridge for this exact timing to get that perfectly jammy yolk!
7 min
Tip: If your eggs are room temperature, reduce the cooking time by 1 minute.
- 3
While the eggs bubble away, let's make the dressing. In a small bowl, whisk together 1 small shallot, 1 tbsp Dijon mustard, 1 tbsp fresh tarragon, and the juice and zest of 1 Meyer lemon. Slowly stream in 1/4 cup extra-virgin olive oil while whisking until emulsified. Season aggressively with 1 pinch flaky sea salt and black pepper.
5 min
Tip: Letting the minced shallot sit in the lemon juice for a minute before adding the oil takes away its sharp, raw bite.
- 4
When the egg timer goes off, use a slotted spoon to transfer the 2 large eggs straight into your ice bath. Immediately drop 1 bunch asparagus into the same boiling water. Let them cook for just 2 to 3 minutes until brilliantly green and tender-crisp.
3 min
Tip: Keep the water at a rolling boil when you add the asparagus.
- 5
Transfer the blanched 1 bunch asparagus to the ice bath with the eggs to lock in that gorgeous color. Once cool enough to handle, pat the asparagus dry on a kitchen towel. While they chill, gently peel the eggs, separate the leaves of 2 heads Little Gem lettuce, thinly slice 3-4 radishes, and slice 1 ripe avocado.
5 min
Tip: Crack the eggshells gently all over and peel them submerged in the ice water—it makes the shells slip right off.
- 6
Arrange the 2 heads Little Gem lettuce on a beautiful wide platter. Top with the dried 1 bunch asparagus, slices of 1 ripe avocado, and 3-4 radishes. Cut the peeled 2 large eggs in half—marvel at those jammy yolks—and nestle them in. Drizzle everything generously with the vinaigrette and scatter 1/4 cup pistachios over the top. Finish with a little extra salt!
5 min
Tip: I like to dress the greens very lightly with a spoonful of vinaigrette before adding the heavy toppings, just to make sure every bite is seasoned.
Chef's Notes
The secret to the perfect jammy egg is shocking it in an ice bath the second your timer goes off. Don't skip it! If you can't find a Meyer lemon, a regular lemon with a tiny pinch of sugar works beautifully to recreate that sunny, floral flavor.
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.