Directions

1. 1

   Fill a large bowl with ice water and set it aside. Bring a large covered pot of water to a boil over high heat.

2. 2

   While the water heats, trim the bottom 2 inches from each asparagus spear and discard.

3. 3

   Once the water reaches a rolling boil, add a large pinch of kosher salt and stir to combine.

4. 4

   Carefully add the trimmed asparagus spears to the boiling salted water. Cook for 2 to 6 minutes, depending on thickness, until the spears turn bright green and are tender-crisp.

5. 5

   Using tongs, transfer the asparagus immediately to the ice water bath to halt the cooking process.

6. 6

   Pat the asparagus completely dry with paper towels or a clean kitchen towel—it is essential that the spears be fully dry so the dressing adheres properly. Arrange the dried spears on a serving platter.

7. 7

   In a small bowl, combine the minced shallots, lemon zest, lemon juice, champagne vinegar, ¾ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Whisk in the Dijon mustard, then slowly drizzle in the extra virgin olive oil while whisking constantly until emulsified. Taste and adjust seasoning with additional salt and pepper as needed.

8. 8

   Pour the vinaigrette over the arranged asparagus spears and toss gently to coat them evenly.

9. 9

   Cut the hard-boiled eggs in half. Carefully separate the cooked egg whites from the yolks.

10. 10

    Working over the dressed asparagus, press the egg whites through a fine-mesh sieve using the back of a metal spoon, allowing them to fall as fine strands over the asparagus. Repeat with the yolks, scraping the underside of the sieve to capture all the egg.

11. 11

    Finish by cracking additional fresh black pepper over the dish and sprinkling the minced fresh chives (or your choice of fresh herbs) over the top. Serve immediately.