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This recipe simply celebrates the beautiful union of asparagus and Parmesan cheese. With the addition of the classic mustard vinaigrette, tarragon and diced hard-boiled eggs. The bright yellow yolks bounce off the vibrant asparagus and greens and create a salad that is perfect for brunch with friends, or as a side to a piece of grilled fish or chicken.Use your hands to break apart the eggs into bite-sized pieces.
Do this directly over the mixing bowl so that the pieces fall right into the salad. Chopping hard boiled eggs can sometimes end up in a mish-mash mess. This way, you retain nice texture and only get your hands messy just before you have to use them to mix the salad anyway.Pecorino romano can be used instead of Parmigiano-Reggiano. You can play with the greens, but I like greens with a little bit of a bite for this salad since the asparagus has such a distinct flavor.
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