Asparagus and Pea Shoot Salad with Soft-Cooked Eggs

With Mother’s Day fast approaching it is time to talk brunch. A great brunch has many necessary components:

1.  Something sweet- there must be a muffin, cinnamon bun, coffee cake, etc. included. It is the reason why breakfast is the best meal of the day. It is socially acceptable to eat dessert as a main course.
2. Something healthy- every good brunch includes a salad, preferably one with eggs so that it feels “breakfasty”. This makes everyone feel better about consuming the sugar-filled fattening desserts noted above.
3. Alcohol- Mimosas, Caesars (or for my poor American friends- Bloody Marys- they are the poor man’s Caesar), white wine- it is what sets brunch apart from mere breakfast and is a necessity!

This Mother’s Day, be sure to impress your guests with this salad. It includes asparagus, which is always in season and perfect this time of year. It has pistachios,which escalate any salad from good to great. And the addition of soft cooked eggs makes this salad a ‘go to’ for brunch.

If you can’t find pea shoots or mache, feel free to substitute baby arugula or even spinach. The majority of the salad can also be prepared in advance. Just heat up the soft cook eggs and dress just before serving.

Asparagus and Pea Shoot Salad with Soft-Cooked Eggs
Fine Cooking Magazine

3 Tbsp fresh lemon juice
1 tsp Dijon mustard
½ tsp granulated sugar; more to taste
Kosher salt
½ cup extra-virgin olive oil
2 lb asparagus, preferably thick
4 large eggs
4 oz. pea shoots or mache
Freshly ground black pepper
½ cup roasted, salted pistachios, coarsely chopped
Flaky sea salt

In a small bowl, whisk the lemon juice, mustard, sugar, and 1/2 tsp. salt. Gradually whisk in the oil. Set aside.

Snap off and discard the tough bottom ends of the asparagus. Cut off the tips and set aside. Thinly slice the spears on a sharp diagonal.

Bring a 3-quart saucepan of well-salted water to a boil. Add the tips and cook until just tender, about 2 minutes. With a slotted spoon, transfer the tips to a colander. Rinse with cold water to cool quickly. Transfer to a paper-towel-lined plate to dry. Repeat with the sliced spears; they’ll take about 1 minute.

In the same pot of water, boil the eggs for 6 minutes. Meanwhile, fill a medium bowl with ice water. Using a slotted spoon, transfer the eggs to the ice water to cool for 1 minute. Pat dry with paper towels, and carefully peel.

In a large bowl, dress the asparagus spears and pea shoots with just enough of the vinaigrette to coat lightly—you won’t use all of it—and season to taste with salt and pepper.

Put the asparagus tips in a small bowl, and dress with enough of the remaining vinaigrette to coat lightly.

Divide the spears and pea shoots among eight plates or mound onto a platter. Slice the eggs in half and arrange on top of the salad. Top with the asparagus tips and pistachios. Sprinkle lightly with sea salt. Serve immediately with any remaining dressing on the side.

Make Ahead Tips

You can cook and peel the eggs a day ahead. Cover and refrigerate. when ready to serve, bring a saucepan of water to a boil; take it off the heat, add the eggs, and reheat for about 1-1/2 minutes. You can blanch the asparagus 8 to 12 hours ahead; cover and refrigerate.