Directions:

1. Heat Olive Oil in large sauté pan. Add mushrooms and asparagus pieces and sauté for 10 min.  Season with 1 tsp. of salt and ¼ tsp. of pepper.
2. Fill a medium saucepan halfway with water and bring to a simmer (not a boil). Gently place eggs in the water and cook for 6 minutes at a simmer.  Remove eggs and run under cool water.  Once cooled, peel the eggs and set aside.
3. Make the chimichurri by placing ingredients in food processor and puree until smooth.
4. Place the mushroom and asparagus mixture on a serving platter. Slice eggs in half and arrange them yolk side up on top of the mushroom mixture.  Drizzle the chimichurri over the salad.  Garnish with basil, if desired.
5. Salad is best served fresh, but will keep, undressed, in the fridge for a day. Drizzle leftover salad with chimichurri just before serving.

After savoring the delicate balance of fresh ingredients and aromatic oils, one is reminded of the artistry in creating such olive oil-infused culinary delights. Let this salad be a testament to the wonders of spring and the timeless allure of a well-curated dish. Dive deeper into Barrie Olive Oil culinary adventures and keep redefining your dining experiences.