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.
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.
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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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