Cooking with Maria Hines: Truffled Asparagus Salad Recipe

Truffled Asparagus SaladMakes 4 servings | Vegetarian, Gluten Free, Keto, PaleoIngredients1 bunch asparagus spears, about 1 pound2 eggs1 tablespoon olive oil1 cup cherry tomatoes1 teaspoon fresh lemon juice1 tablespoon truffle oilSea salt, to tasteFreshly ground black pepper, to tasteDirectionsStep 1Trim the woody ends off the base of the asparagus spears, removing about 2 inches.Step 2Bring a large pot of salted water to a boil. Add the asparagus and reduce the heat to low. Cover and simmer for 5 to 8 minutes, until it is just cooked through and tender. Do not overcook—the asparagus should be bright green and snappy.Step 3Drain the asparagus in a colander and immediately rinse with very cold water until cool. This will help prevent further cooking and preserve that verdant color.Step 4To soft boil the eggs, bring a small pot of water to a boil. Use a spoon to gently drop in the eggs. Immediately set a timer for 6 minutes. After 6 minutes, drain the eggs and rinse under very cold water until just warm to the touch. Set aside.Step 5In a large sauté pan, heat the olive oil over high heat. When the oil is very hot and has ripples, add the cherry tomatoes in a single layer and cook them without moving for 3 to 4 minutes, until they get a nice, burnished char on one side. Season with salt and pepper and place the tomatoes and their pan juices on a small plate until ready to use.Photo Credit: Marshall PhotographyStep 6Add the lemon juice to a medium bowl, and slowly drizzle in the truffle oil, whisking until the vinaigrette is thick and emulsified. Add salt and pepper to taste. Add the asparagus to the bowl and stir to combine, making sure the asparagus is well coated.Step 7To serve, stack the asparagus onto a platter and sprinkle the cherry tomatoes over the top. Peel the eggs and cut into halves, placing them across the platter. Using a rubber spatula, scrape any residual vinaigrette and cherry juice over the top.Download and print this recipe.Recipe from Chef Maria Hines, Peak Nutrition: Smart Fuel for Outdoor Adventure.This year, REI collaborated with West Elm to co-create a collection that makes it easier than ever to make yourself at home outside. To celebrate, we invited Maria Hines, a James Beard Award-winning chef and co-author of Peak Nutrition: Smart Fuel for Outdoor Adventure, to show you how to level-up your next outdoor gathering with tasty and nutritious dishes.