Pea shoots have a sweet flavor that pairs well with tendercrisp asparagus. Look for them at the farmers’ market or by the sprouts at your grocery store. Mâche or baby arugula can substitute.
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Make Ahead Tips
You can cook and peel the eggs a day ahead. Cover and refrigerate. when ready to serve, bring a saucepan of water to a boil; take it off the heat, add the eggs, and reheat for about 1-1/2 minutes. You can blanch the asparagus 8 to 12 hours ahead; cover and refrigerate.
I overcooked the eggs just a bit and substituted sunflower sprouts since I couldn't find pea shoots. Yet, it still turned out fantastic. Such great flavors, a wide variety of textures. It feels like something a high end restaurant would serve.
Such a great salad, the flavors really balance each other. I used sweet chili spiced pistachios to add a kick.
I like it!
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