Asparagus Salad with Peas and Eggs

Cut off asparagus tips, peel and trim woody ends. Blanch in boiling salted water for about 8 minutes or until al dente. Add peas during the last 5 minutes. Drain, rinse in cold water and drain again.  

Peel shallot and chop finely. Rinse tarragon, shake dry and chop.

Cook eggs until hard-boiled, rinse in cold water, peel and halve.

Whisk vinegar with lemon juice, shallot, tarragon and oil, season with salt, pepper and a pinch of sugar. Toss salad ingredients with the dressing. Arrange salad on plates and top with eggs.