Asparagus with Yogurt Dressing

INGREDIENTS

For salad

2 large free-range eggs, room temperature

12thick ( 1/2 inch) asparagus spears or 24 skinny ones, tough ends broken off Sea salt

1tablespoon extra-virgin olive oil

For sauce

2tablespoons sherry vinegar or freshly squeezed lemon juice 1tablespoon finely minced shallot

1/2 cup Greek yogurt

1/2 teaspoon Dijon mustard 3tablespoons very thinly sliced herbs — any combination of flat-leaf parsley, chives, chervil, dill and/or mint, divided Sea salt and freshly ground black pepper Paprika or Espelette chile powder for sprinkling

DIRECTIONS

Bring a small pot of water to boil (there should be enough water to cover the eggs). Lower eggs into boiling water with a spoon and set timer for 10minutes. When eggs are done, drain and place in a bowl of ice water, then remove the shells. In a saute or frying pan with a lid, heat olive oil over medium heat. Add asparagus and a pinch of salt, cover and cook for about 3 minutes for thin asparagus and 5-7minutes for thick asparagus, until tender when pierced with a knife but still bright green. In a bowl, whisk together vinegar or lemon juice, shallot, yogurt and mustard. Add 2tablespoons of herbs and stir. Season with salt and pepper to taste. Grate peeled, boiled eggs using a coarse grater. (The trick is not to press them too hard against the grater.)

Divide sauce among four plates, or spoon it onto a serving platter, then arrange asparagus spears on top. Sprinkle with grated egg and remaining 1tablespoon chopped herbs. Finish with a hint of paprika or Espelette chile powder, and serve immediately, Serves 4.

— “Nicoise: Market-Inspired Cooking from France’s Sunniest City” by Rosa Jackson (Norton, $40)