Asparagus Salad with Eggs and Prosciutto: with soft-boiled eggs, al dente asparagus, pea shoots, Asiago cheese, prosciutto and a lemon-Dijon Vinaigrette.
Put a large pot of salted water on to boil. Fill a large bowl with ice water and place next to the stove.
Once water is boiling, add asparagus and wait for water to return to a boil. Continue to cook asparagus for 2½ minutes, then immediately transfer to the ice water with a slotted spoon.
Return water to a boil and add eggs, then cook for 7 minutes. While the eggs are cooking remove the asparagus to a clean kitchen towel and pat dry.
Transfer the eggs to the ice water and let stand until cool. (Tip: When eggs are cool enough to handle, remove from the water and gently crack each egg on the counter in several different places. Then return back to the ice water to cool. This will help the egg shell to come off more easily.)
Combine all Vinaigrette ingredients in a bowl, and whisk until dressing comes together.
Gently remove shell from each egg, and cut each egg in half.
Arrange the asparagus and eggs on a large platter and sprinkle with salt and pepper. Then drizzle with the vinaigrette. Top with prosciutto, shallot, sprouts and Asiago Cheese.
To add a slight smoky flavor sprinkle the salad with smoked paprika.