Recipe by Alexa Weibel
Start to Finish: 20 minutes
2 small shallots, finely chopped (about 1/4 cup)
3 tbsp. EVOO
1 tsp. lemon zest plus 1 tbsp. juice (from 1 lime)
1 tsp. plus 1 tbsp. finely chopped fresh tarragon
1 tbsp. Champagne vinegar
2 tsp. Dijon mustard
1/2 lb. asparagus, trimmed of tough ends and thinly cut on a sharp angle into 1/2-inch pieces (about 3 cups)
3 stalks celery, cut on a sharp angle into 1/2-inch pieces (about 1 1/2 cups)
3/4 cup (packed) fresh flat-leaf parsley leaves
2 hard-boiled eggs, peeled
1. 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.
2. Divide the salad among plates. Finely grate the eggs on top. Serve immediately.