Ingredients

3 bunches green asparagus, trimmed and peeled 4 free range eggs, cooked for approx 5 minutes until soft boiled 100g raclette cheese (Heidi from Tassie would be my pick) Tarragon Vinaigrette 2 eschallots, finely sliced 1T chopped tarragon 1 T chopped parsley 1T white wine vinegar 3T extra virgin olive oil Salt and pepper to taste

Description

Cook Asparagus In Salted Water For Approx 4-5 Minutes Depending On The Thickness (you Will Be Able To Tell It Is Ready When A Knife Can Easily Pierce The Base). Combine The Salad Dressing Ingredients And Mix Together. Remove Asparagus From The Water, Plac

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