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Prepare a hot grill. Place dry asparagus directly over the fire on the grill and cook several minutes on one side. Remove from grill and drizzle with Fustini’s olive oil then season with salt and pepper.
Spread Greek yogurt in the bottom of the service bowl. Slice eggs and place a red and yellow egg in each bowl. Divide onions and Pecorino between the bowls then place grilled asparagus on top. Garnish with Watercress Dressing and a drizzle of olive oil and freshly ground black pepper.
Divide eggs between two bowls. Bring vinegar, sugar, salt, peppercorns and bay leaves to a boil in medium-size pan. Remove from heat and chill. Place the beet in one bowl with eggs and the saffron in the other. Divide the cooled vinegar between the bowls and let sit for 2 hours.
Place watercress, vinegar salt and lemon juice in blender and process until smooth. While blending, add enough olive oil to emulsify and use immediately.
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