Warm Asparagus and Shallot Salad with Mustard Dressing

This recipe was based on a dish by Chef Bill Telepan.
Course Salad
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings


  • 4 shallots peeled and quartered (do not cut off root ends)
  • ¼ cup extra virgin olive oil divided
  • Sea salt
  • 8 ounces asparagus cut in 2-inch pieces
  • 2 teaspoons yellow mustard seeds
  • 2 teaspoons grainy Dijon mustard
  • 1 teaspoon white balsamic vinegar
  • 4 large eggs
  • 6 ounces frisee torn in pieces, or other microgreens
  • 8 slices prosciutto di Parma or San Daniele
  • Freshly ground black pepper


  1. In a medium skillet, sauté shallots in 1 tablespoon olive oil over high heat until they begin to sizzle and turn brown in spots. Sprinkle with salt. Reduce heat, cover and continue to cook until just tender, about 2 minutes longer. Transfer shallots to a small bowl.
  2. Heat another tablespoon of olive oil over high heat in same pan. Cook asparagus, stirring, until lightly browned and barely tender. Return shallots to pan and warm over low heat.
  3. Heat a small skillet over medium-high heat. Toast mustard seeds for about 30 seconds until aromatic. Remove from heat and add a little water to prevent further browning. Stir in remaining 2 tablespoons olive oil, the grainy mustard and vinegar.
  4. Fill a deep skillet two-thirds full of salted water and bring to a simmer. One by one, crack eggs into skillet and nudge whites closer to yolks. Turn off heat and spoon hot water over eggs until whites are cooked.
  5. Meanwhile, place frisee in a bowl, toss well with dressing and tong onto 4 plates. Arrange warm asparagus and shallots on top.
  6. When eggs are cooked, lift each one with a slotted spoon and nestle on one side of plate. Drape prosciutto on the other side. Finish with a little black pepper.