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© Meredith Corporation. All rights reserved. Used with permission.
Snap off and discard woody bases from asparagus. If desired, scrape off scales.
For tarragon sauce, in a small saucepan melt 1 tablespoon butter over medium heat. Add shallot; cook and stir about 2 minutes or until softened. Stir in 2 tablespoons tarragon, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in mayonnaise, mustard, vinegar and lemon juice. Heat through, stirring frequently. Cover and keep warm.
In a medium skillet, heat the remaining 1 tablespoon butter over medium-high heat; add prosciutto. Cook about 2 to 4 minutes or until just crisp and golden, turning once halfway through cooking time. Transfer to paper towels to drain.
Bring a large saucepan of salted water to a boil. Add asparagus and cook about 3 minutes or until crisp-tender; drain.
Transfer asparagus to a serving platter. Drizzle with the tarragon sauce. Sprinkle with prosciutto and chopped eggs. Sprinkle with additional snipped fresh tarragon, salt and pepper.