24 medium-to-thick asparagus stalks
3 large eggs
1 small onion, very thinly sliced, rings separated
6 paper-thin slices Parma Ham [fat removed]
¼ cup fresh small basil leaves
Chilli pepper for garnish
¼ cup white vinegar
¼ crumbled feta cheese
2 tablespoons Dijon mustard
1 tablespoon liquid stevia
¼ clove garlic
¼ teaspoon ground pepper
⅛ teaspoon sea salt
½ cup melted coconut oil
salad: Put a large pot of salted water on to boil. Fill a large bowl with ice
water and place next to the stove. Boil asparagus until bright green and just
tender, about 3 minutes. Immediately transfer to the ice water with a slotted
spoon. Add eggs to the boiling water and cook for 6½ minutes. Meanwhile, remove
the asparagus to a clean kitchen towel and pat dry. Transfer the eggs to the
ice water and let stand until cool.
To prepare vinaigrette: Combine, cheese, vinegar, mustard, stevia, garlic, pepper and salt in a blender. With the motor running, drizzle in oil through the feed tube and process until creamy.
To serve: Cut the eggs in half. Arrange the asparagus and eggs on a large platter and drizzle with the vinaigrette. Top with onion slices, ham, basil and a sprinkle of chilli pepper, if desired. To make ahead: Refrigerate HCG vinaigrette (Step 2) for up to 3 days; bring to room temperature before using.