Endive Leaves with Roasted Asparagus Salad

Step 1: Eggs ... Use any method you like to boil your eggs. I prefer to add the eggs to a pot of cold water; just add enough water to cover the eggs. Bring to a boil, cover, then remove from the heat. Let them rest for 10 minutes. Rinse under cold water; and peel the eggs. Then, grate the eggs; or you can use an egg slicer. Slice in one direction; then, turn 45 degrees and slice in the other direction. Which ever way works best for you. I think using good farm eggs, really makes a difference in this recipe.

Step 2: Asparagus ... As the eggs cook, prepare your asparagus. Toss the asparagus in the olive oil, salt, and pepper. Place on a small sheet tray or baking dish lined with foil or parchment paper, for easy clean up. Roast in a 425 degree oven for 5-8 minutes, middle shelf, until tender, but still crisp; (this may take a bit longer depending on the thickness of the asparagus). Remove and let cool.

Step 3: Dressing ... Add the olive oil, vinegar, lemon juice, zest, mustard, dill, and beat until creamy. Add the eggs and lightly mix until combined. Season with salt and pepper to taste.

Step 4: Salad and Plate ... Plate your endive leaf; and put 3-4 cooled asparagus spears, in each endive leaf. Add some shaved red onion; and, finish with a spoon or two of the salad dressing. Fresh chives are the perfect garnish. ENJOY! this delicious and unique salad.