warm spring salad with basil chimichurri and soft-boiled eggs

prep time: 10 minutes • cook time: 10 minutes • yield: 4 servings

I adore anything that includes a soft-boiled egg. This salad will surely impress any guest at your table. It looks lovely and tastes incredible!

¼ cup Paleo fat, such as lard, tallow, or coconut oil

1 pound portobello mushrooms, quartered

½ pound fresh asparagus, tough bottom ends trimmed, cut into 2-inch pieces

1 teaspoon fine sea salt

¼ teaspoon fresh ground black pepper

4 large eggs (omit for egg-free)

basil chimichurri:

½ cup fresh basil leaves, plus more for garnish (optional)

¼ cup MCT oil or extra-virgin olive oil

2 tablespoons chopped fresh chives

2 tablespoons coconut vinegar or apple cider vinegar

½ teaspoon fine sea salt

¼ teaspoon fresh ground black pepper

1. Heat the Paleo fat in a large sauté pan. Add the mushrooms and asparagus pieces and sauté for 10 minutes, or until the mushrooms are golden brown and cooked through. Season with the 1 teaspoon of salt and ¼ teaspoon of pepper.

2. Meanwhile, make the soft-boiled eggs: Fill a medium saucepan halfway with water and bring to a simmer, not quite a boil. Gently place the eggs in the simmering water and cook for 6 minutes, holding the water at a simmer, not a boil. Remove the eggs from the water and run under cool water. Once cool, carefully peel the eggs and set them aside.

3. Make the chimichurri: Place the ingredients in a food processor and puree until smooth.

4. Place the mushroom and asparagus mixture on a serving platter. Slice the eggs in half and arrange them yolk side up on top of the mushroom mixture. Drizzle the chimichurri over the salad. Garnish with fresh basil leaves, if desired.

5. Store extras in an airtight container in the fridge for up to 4 days. This salad is best served fresh but will keep, undressed, in the fridge for a day. Drizzle leftover salad with chimichurri just before serving.