Salad for Easter

Step 1

Make the Deviled Egg Dressing: In food processor fitted with knife blade attachment, puree egg yolks, water, honey, vinegar, mustard, horseradish, sugar, paprika and salt and pepper until well combined. With processor running, slowly drizzle in oil until all oil is incorporated. Makes about 3/4 cup dressing.

Step 2

Make the Salad: Heat large pot of salted water to boiling over high heat. Prepare a large bowl of ice water and place it next to the stove.

Step 3

Drop asparagus into boiling water and cook 1 to 3 minutes or until asparagus is just tender when pierced with a paring knife. Using tongs, transfer asparagus to ice water.

Step 4

Repeat process with snap peas (these should take 1 to 2 minutes to become tender).

Step 5

Remove vegetables from ice water and place in clean kitchen towel to pat dry. Cut asparagus stalks crosswise into thirds. If desired, gently open snap peas to expose their insides (this is pretty but not required).

Step 6

On large platter, gently toss together shallot, lemon zest, parsley, asparagus and snap peas. Top with cheese, prosciutto and egg whites. Serve drizzled with dressing, or serve dressing on the side.