Asparagus with Parmigiano-Reggiano Vinaigrette

Total Time:
15 min
Prep:
10 min
Cook:
5 min

Yield:
2 servings
Level:
Easy

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
Directions

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.

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    This recipe is featured in:

    Spring Produce Guide