Green asparagus, boiled in salted water until crisp tender, served with a dressing made with hard boiled eggs, tomatoes, fresh herbs and truffle oil. Low-carb, high in protein and fiber, gluten-free and the combination of flavour make this salad a perfect spring time lunch.
- Cut the tomatoes into 5mm thick dices. Place them in a sieve over a bowl and reserve the strained liquid. Roughly chop and parsley and slice the chives into rings.
- Half the eggs and crumble one egg yolk in a small bowl together with truffle mustard, white wine vinegar, and reserved tomato juice. Whisk until everything is combined. Beat in truffle oil and sunflower oil. Season with salt and pepper.
- Finely chop the remaining egg whites and egg yolk. Stir chopped eggs, diced tomatoes and herbs into the dressing. Set aside for 30 minutes for the flavours to develop.
- In a large, deep skillet, add enough salted water to reach a depth of 2 inches. Bring it to a boil. Add the asparagus and cook until crisp-tender, 2-3 minutes. Transfer to a bowl of ice water and let stand until chilled. Drain and pat dry. Arrange the asparagus in a serving dish, drizzle with prepared dressing.