1. Trim asparagus, removing hard part at the end of the stalk. Blanch in salted water for 2 minutes or until reaching desired doneness. Let cool, drizzle with olive oil, and season with fleur de sel to taste.

2. Plunge room temperature eggs in a saucepan filled with boiling water for 7 minutes. Cool in ice water.

3. In a bowl, combine remaining ingredients until creamy. Taste and adjust seasoning as needed.

4. Arrange asparagus in a serving dish. When ready to serve, slice eggs in half. Season with salt and pepper and pour desired quantity of dressing.

5. Garnish with a few tarragon leaves and lemon zests.

Garnish (optional)

1. In a saucepan, bring water, vinegar, sugar, bay leaves, and salt to a boil.

2. Pour over thinly sliced shallots. Let cool and refrigerate.

3. Add pickled shallots to salad if desired.

Chef’s secrets

• You can prepare all the elements in this recipe in advance and assemble at the last minute. Serve as a starter or for brunch.

• If you prefer a more liquid dressing, add a few drops of warm water.