Asparagus Vinaigrette

Serves 4 to 6

1 tablespoon Dijon mustard

2 tablespoons red wine vinegar

6 tablespoons grape-seed or other neutral oil

Kosher salt and freshly ground black pepper

2 pounds asparagus (preferably fatter spears, and definitely not the pencil-thin ones)

4 large eggs, hard-boiled

8 paper-thin slices Prosciutto di Parma

Flaky salt, for serving (optional)

Ingredients:

In a medium bowl whisk together the mustard and red wine vinegar. Slowly drizzle in the oil, whisking constantly, until the vinaigrette is emulsified; season to taste with salt and pepper. (The dressing can be made up to 2 weeks ahead; refrigerate and let come to room temperature before using.)

Snap the ends off each asparagus spear where it naturally breaks; discard the ends. Peel each spear, beginning just below the tip; discard the peels. Bring a medium pot of salted water to a boil. Prepare an ice-water bath and set nearby. Add the asparagus to the boiling water and boil until tender, 4 to 6 minutes (taste one to assess its doneness). Using tongs, immediately transfer the spears to the ice-water bath and let stand until cool, then transfer to a paper towel-lined plate, arranging the spears so all the tips face in the same direction, and let drain. (The asparagus can be made up to one day ahead; transfer to a lidded container and refrigerate until ready to use.)

When you’re ready to serve the asparagus, arrange them on a platter with the tips facing in the same direction. Spoon some of the dressing over the asparagus (you may not need all of it). Halve the hard-boiled eggs and pop out the yolks. Grate the yolks through the large holes of a box grater and then finely chop. Separately, finely chop the whites. Scatter the whites over the asparagus, and top with the fluffy yolks.

Heat a large nonstick skillet over medium-high heat. When the pan is hot, add as many prosciutto slices as will fit in a single layer and fry, turning once, until crisp, 1 to 2 minutes. Transfer to a cutting board and repeat with the remaining prosciutto. Stack the slices of crisped prosciutto and chop into thin ribbons. Scatter over the top of the eggs. Drizzle a bit more vinaigrette over the top, and season with flaky salt, if using, and black pepper. Serve.