A substantial salad with a classically great combo - asparagus, egg and prosciutto
2 bunches green asparagus
4 x 55g free-range eggs
2 small red Asian shallots, finely chopped
2 tbsp red wine vinegar
125ml extra virgin olive oil, plus extra to serve
sea salt and freshly ground white pepper
8 slices prosciutto
shaved parmesan, to serve
1. Trim off the dry ends of the asparagus. Fill a large saucepan with water, salt it well and bring to the boil. Blanch the asparagus for 2-5 minutes, depending on the thickness of the spears. Drain and immerse in iced water. As soon the asparagus is cool, drain and pat dry on a paper towel.
2. Bring another saucepan of water to the boil and salt it well. Place the eggs in and cook for exactly 6 minutes, then drain and run under cold water, or place in iced water until cold. Gently crack the shells with a spoon and leave soaking in the cold water for 10 minutes, then peel.
3. Make the vinaigrette by placing the shallots and red wine vinegar in a bowl, leaving for 10 minutes, then whisking in the olive oil. Season to taste.
4. Pile the asparagus onto a platter, place slices of prosciutto over the asparagus, cut the eggs in half carefully (they will have a soft centre), place the halves on the prosciutto, drizzle with the vinaigrette, give a good grind of white pepper and scatter with shaved parmesan. Finish with a good drizzle of olive oil.