Toppings: 8 asparagus water
2 soft-boiled eggs
5 baby carrots, halved lengthwise
4 radishes with tops, halved lengthwise
1 head little gem lettuce, quartered
6-8 slices Prosciutto di Parma Dip:
2 teaspoons white miso
1 tablespoon lemon juice
1 teaspoon water
1/2 cup full-fat Greek yogurt
2 tablespoons chopped herbs (dill, tarragon or parsley)
1/4 teaspoon salt fresh black pepper, to taste
To make platter: Trim asparagus. To blanch, bring pot of water to boil and place asparagus in pot 2-3 minutes. While asparagus is cooking, fill large bowl with ice water. After 3 minutes, plunge asparagus in ice bath and let cool.
To soft-boil eggs, bring pot of water to boil. Gently place room temperature eggs in water and simmer 3-4 minutes. Remove eggs with slotted spoon and cool under running water.
Serve asparagus and eggs alongside baby carrots, radishes and little gem lettuce. Drape prosciutto slices over some vegetables and between others.
To make dip: In small bowl, whisk miso, lemon juice and water until smooth. Add yogurt, herbs and salt. Season generously with cracked pepper, to taste; mix and serve with platter.
