Asparagus with Parmigiano-Reggiano Vinaigrette

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  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 2 servings
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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

  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.
  2. 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.
  3. Call yourself a superstar!

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