Asparagus with Parmigiano-Reggiano Vinaigrette

By LEP04

Ingredients

• 2 bunches asparagus, stems snapped where they naturally break
• 1/2 cup extra virgin olive oil
• 1/2 cup red wine vinegar
• 4 tbsp. grated Parmigiano-Reggiano
• Kosher salt
• 2 hard-boiled eggs, whites and yolks separated, crumbled

Preparation

Step 1

1. Bring a large pot of salted water to a boil. Set up a bowl of salted ice water. Place the asparagus in the boiling water. Cook 5 minutes. Remove asparagus and plunge immediately into the ice water. Remove, pat dry, and reserve.

2. In a small bowl, combine the olive oil, red wine vinegar and Parmigiano-Reggiano. Salt to taste. Toss the asparagus in the vinaigrette. Sprinkle with the crumbled eggs and serve.