Asparagus with Parmigiano-Reggiano Vinaigrette

By Heritage330

Ingredients

• 1 bunch asparagus, stems snapped where they naturally want to break
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons grated Parmigiano-Reggiano
• Kosher salt
• 1 hard boiled egg, white and yellow separated and crumbled

Preparation

Step 1

Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Place the trimmed asparagus in the boiling water and let the water come back to a rolling boil. Remove asparagus from the boiling water and plunge immediately into the ice water. Remove from the ice water, pat dry, and reserve.

In a small bowl combine the olive oil, red wine vinegar, and Parmigiano-Reggiano. Season with salt. Toss the asparagus in the vinaigrette. Arrange on a serving plate and sprinkle with the crumbled egg white and yellow.