Asparagus with Parmigiano-Reggiano Vinaigrette
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 273
- Total Fat
- 25
- Saturated Fat
- 5
- Carbohydrates
- 5
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 81
- Sodium
- 431
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
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.
- Call your self a superstar!
- April - Why We Love: Asparagus