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Export 8 ingredients for grocery delivery
Step 1
Cook trimmed asparagus in salted boiling water until tender-crisp, 2 to 3 minutes for thinner spears or 4 to 5 minutes for thicker spears. Transfer to a bowl of ice water; let stand 1 minute. Drain.
Step 2
Whisk together apple cider vinegar, Dijon mustard, and maple syrup. Gradually whisk in olive oil until smooth. Whisk in minced shallot.
Step 3
Arrange asparagus on a platter. Top with torn prosciutto and soft-cooked eggs (peeled and halved). Drizzle with dressing; sprinkle with flaky sea salt, black pepper, and fresh basil leaves.
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