Instructions

• Blanch Your Asparagus
  Bring a pot of salted water to a boil. After trimming off the tough asparagus ends, cut asparagus into 2 inch pieces and drop into the boiling water.
• Blanch for 2-3 minutes until bright green and tender. Immediately transfer into an ice bath to chill (don’t toss out the boiling water!). Once chilled strain.
• Hard Boil Your Eggs
  In the same pot of boiling water, gently drop four eggs and boil for 9 minutes. Place eggs into the ice bath.
• Once cool enough to handle, peel and cut into quarters lengthwise.
• Pickle Your Onions
  Thinly slice ½ of a red onion.
• Mix ½ cup vinegar with 1 tablespoon of sugar and 1 teaspoon of salt. Pour the brine mixture over the thinly sliced red onion in a shallow bowl. Add a splash of water so that all onions are covered. Leave to pickle for at least 25 minutes, or up to overnight.
• Make Your Dressing
  Whisk 1 tablespoon of pickling liquid with 2 tablespoons of olive oil and 1 teaspoon of stone ground mustard. Add salt and pepper to taste.
• Bring it all Together
  Toss chilled asparagus in ⅔ of the dressing and plate on a serving platter. Top with sliced eggs, pickled onions, and olives.
• Drizzle with remaining dressing and finish with flaky salt and freshly ground black pepper.