Spring Asparagus Salad Recipe

Roast the Beets

Preheat oven to 400°F (200°C). Trim beet greens, scrub beets well. In a small baking dish or rimmed sheet, toss the golden baby beets with 1 tablespoon olive oil and 1 tablespoon kosher salt, coating evenly. Cover tightly with foil. Roast for 35–45 minutes depending on size, until a skewer slides in easily. Remove from oven and let cool slightly, then rub or peel skins off with a paper towel. Halve or quarter beets depending on size and set aside to cool.

Prepare the Asparagus

Trim woody ends from asparagus (about 1–1.5 inches). Toss spears with 1 tablespoon olive oil and 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Preheat a grill pan or outdoor grill to medium-high. Grill asparagus in a single layer, turning occasionally, until char marks appear and spears are tender-crisp, about 3–5 minutes total depending on thickness. Alternatively, heat a skillet with 1 teaspoon neutral oil over medium-high and sauté 3–4 minutes, turning to get light char. Remove from heat and keep warm.

Bring a medium pot of water to a gentle rolling boil. Using a spoon, lower 4 large eggs into boiling water. Reduce heat to maintain a gentle simmer and cook for 6 minutes for jammy yolks. Meanwhile prepare an ice bath. When time is up, transfer eggs to the ice bath for 3–4 minutes to stop cooking. Peel carefully and set aside. Halve eggs lengthwise just before plating.

In a small bowl or jar combine 2 tsp Dijon, 1 tsp honey and 2 tbs white wine vinegar. Whisk or shake to combine. Slowly drizzle in 3 tbs extra-virgin olive oil while whisking (or add and shake in jar) until emulsified. Season with 1 tsp salt and 1 tsp freshly ground black pepper to taste. Taste and adjust honey or vinegar balance as desired. Reserve at room temperature.

Make 2 hard-cooked eggs: place 2 eggs in a small pot, cover with cold water, bring to a boil, then simmer 9 minutes. Transfer to ice bath, cool, peel. Separate yolks from whites. Mash yolks in a bowl with a fork. Finely chop the hard whites and fold into the mashed yolks along with 2 tsp chopped cornichons, 1 tsp chopped capers, 1 tsp chopped parsley, and 1 tsp chopped chives. Add 1 tsp Dijon and 1 tsp white wine vinegar and mix. Whisk in 2 tbs extra-virgin olive oil to create a creamy, slightly chunky sauce. Season with 1/2 tsp salt and 1/4 tsp black pepper. Adjust consistency with a touch more oil or a teaspoon of water if too thick. Chill briefly if desired.

On a large serving plate or four small plates (this recipe serves 4), arrange 1 cup mâche per plate as a bed. Lightly toss the mâche with 1 teaspoon extra-virgin olive oil and 1–2 teaspoons of the Honey Dijon Vinaigrette (do not overdress).

Slice or arrange grilled asparagus spears across the mâche (about 4–5 spears per serving depending on thickness). Distribute the roasted golden baby beet pieces evenly among the plates.

Place two jammy egg halves on each plate, yolk side up. Dot or spoon about 1–2 tablespoons of Sauce Gribiche on each plate — either beside the eggs or lightly across the asparagus and beets.

Finish with a light drizzle of remaining Honey Dijon Vinaigrette over vegetables (about 1 tsp per plate), a sprinkle of toasted nuts if using, and a small grind of black pepper. Serve immediately with lemon wedges on the side if desired.