California 'Printemps' Salad with Blanched Asparagus & Jammy Eggs

Instructions

1. 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. 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. 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. 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. 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. 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.