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Shared By Grace Warren Atwood

Asparagus And Pea Shoots With Pistachios And Soft-Cooked Eggs - Recipe - Finecooking

Ingredients

  • 3 Tbs. fresh lemon juice
  • 1 tsp. Dijon mustard
  • 1/2 tsp. granulated sugar; more to taste
  • Kosher salt
  • 1/2 cup extra-virgin olive oil
  • 2 lb. asparagus, preferably thick
  • 4 large eggs
  • 4 oz. pea shoots or mâche
  • Freshly ground black pepper
  • 1/2 cup roasted, salted pistachios, coarsely chopped
  • Flaky sea salt

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