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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By jmsccd0624
Lebanon, NJ
on April 05, 2011
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It was simple and delicious. I didn't have red wine vinegar on hand, so I made it with white wine vinegar. I really enjoyed it.
By gemmama523
on February 22, 2011
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So easy and so delicious! Even my husband ate it. Will definitely make this again!
By Gramma2B
Lowell, IN
on June 05, 2010
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I was looking for a new way to prepare asparagus. Love to roast it but wasn't about to turn the oven on. Prepared as written with one or two alterations. Used cheese on hand, parmesan. Served it on a bed of chopped romaine. Cut the asparagus into chunks as I served it as a salad. Perfection! Roasting asparagus gives it a richer flavor, but I must say, this was heavenly. Light and delicious. Nothing was over powering. I may use this preparation as a salad basis.....adding chopped red onion and grilled shrimp. I may persuade my husband to eat it then!
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