Keep boiled eggs on hand to make this an even quicker dish to throw together. Just chop, toss, and enjoy!

Gallery

Credit: Photography by Johnny Miller

Recipe Summary

total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk the shallots, oil, lemon zest and juice, 1 tsp. tarragon, the vinegar, and Dijon. Season the dressing with salt and pepper. Gently mix in the asparagus, celery, parsley, and the remaining 1 tbsp. tarragon; season.

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  • Divide the salad among plates. Finely grate the eggs on top. Serve immediately.

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