Serves 4
25 to 30 asparagus stalks, shaved (using a vegetable peeler)
5 pieces (about 1⁄4 cup) sea beans
1⁄2 small red onion, sliced very thin
2 hard-boiled eggs, sliced
Coarse salt
Fresh ground pepper
For the vinaigrette:
1⁄4 cup balsamic vinegar
3⁄4 cup olive oil
Pinch sugar
Divide the shaved asparagus, sea beans, onions and eggs evenly among 4 plates. To make the vinaigrette, whisk the vinegar, olive oil, and sugar together. (You will have extra dressing.) Drizzle with the vinaigrette and top with a pinch of coarse sea salt and fresh ground pepper.
