Asparagus with Truffle Oil, Egg and Tomato Dressing

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Green asparagus, boiled in salted water until crisp tender, served with a dressing made with hard boiled eggs, tomatoes, fresh herbs and truffle oil. Low-carb, high in protein and fiber, gluten-free and the combination of flavour make this salad a perfect spring time lunch.

2 Eggs, hard-boiled 2 Tomatoes 1 handful Parsley, roughly chopped 1/2 bunch Chives, cut into rings 1 tsp Truffle mustard 4 tbsp White wine vinegar 3 tbsp Truffle oil 3 tbsp Sunflower oil Salt and pepper 500 g Asparagus, trimmed and peeled

1. Cut the tomatoes into 5mm thick dices. Place them in a sieve over a bowl and reserve the strained liquid. Roughly chop and parsley and slice the chives into rings.
   
2. Half the eggs and crumble one egg yolk in a small bowl together with truffle mustard, white wine vinegar, and reserved tomato juice. Whisk until everything is combined. Beat in truffle oil and sunflower oil. Season with salt and pepper.
   
3. Finely chop the remaining egg whites and egg yolk. Stir chopped eggs, diced tomatoes and herbs into the dressing. Set aside for 30 minutes for the flavours to develop.
   
4. In a large, deep skillet, add enough salted water to reach a depth of 2 inches. Bring it to a boil. Add the asparagus and cook until crisp-tender, 2-3 minutes. Transfer to a bowl of ice water and let stand until chilled. Drain and pat dry. Arrange the asparagus in a serving dish, drizzle with prepared dressing.

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