Springtime Asparagus Salad

• 3 1/2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon lemon zest finely chopped
• 3 1/2 ounces asparagus green
• 4 eggs extra fresh
• 1 head romaine lettuce
• fleur de sel
• ground black pepper

1. In a medium-sized bowl, mix 3 tablespoons of olive oil with the balsamic vinegar and the chopped lemon zest.
2. Warm some water (enough to cover eggs) in a sauce pan.
3. Cut the asparagus in half, lengthwise.
4. In a frying pan, heat 1/2 tablespoon of olive oil on medium heat and saute the asparagus for 5 minutes carefully, making sure not to break their tip. They must remain "al dente", but become golden.
5. As soon as the water starts boiling, carefully place the eggs in it. Use a tablespoon so that the shell does not break. Cook the eggs for 5 minutes, and then remove them from the hot water immediately. Place them right away in a cold water bath for 30 seconds. Peel the eggs.
6. Add the lettuce leaves and the asparagus to the bowl with the vinaigrette. Season with salt and pepper. Toss the salad.
7. Distribute salad in plates and add one egg in each.

olive oil, balsamic vinegar, lemon zest, green, eggs, romaine lettuce, fleur de sel, ground black pepper

Taken from www.yummly.com/recipe/Springtime-Asparagus-Salad-898638 (may not work)