Asparagus with Eggs and Parmesan

By garciamoss

Ingredients

• 1 bunch asparagus (about 3/4 pound)
• 3 eggs, hard-boiled, sliced in half length-wise
• 1/2 cup shaved Parmesan cheese
• 1 tablespoon good quality olive oil or truffle oil
• 1/2 teaspoon flaky sea salt or truffle salt
• Freshly ground black pepper, to taste

Details

Adapted from thekitchn.com

Preparation

Step 1

Snap the woody ends of the asparagus off and discard. If the spears are much larger around than a pencil, carefully slice each spear in half length-wise.

Prepare an ice bath large enough to accommodate all the asparagus without too much crowding and set aside. Also have a few clean, absorbent kitchen towels set aside.

Fill a 10-inch or larger sauté-pan with salted water about 1-inch deep. Turn the heat to high. When it boils, carefully lower the asparagus into the water and cook for about 30 seconds. Remove the asparagus with tongs or a skimmer and set in the ice bath. When the asparagus is completely cool (give it a minute but don't leave so long they get water-logged) carefully set to dry on towels.

To assemble the dish, arrange asparagus spears on a platter with hard-boiled egg halves. Scatter the asparagus with the Parmesan, drizzle with oil, and sprinkle with salt and generous amount of pepper. Or, plate individually following the same approach.