Asparagus with Parmigiano-Reggiano VinaigretteServes 4
2 bunches asparagus, stems snapped where they naturally break
½ cup extra virgin olive oil
½ cup red wine vinegar
4 tbsp. grated Parmigiano-Reggiano
2 hard-boiled eggs, whites and yolks separated, crumbled
1. Bring a large pot of salted water to a boil. Set up a bowl of salted ice water. Place the asparagus in the boiling water. Cook 5 minutes. Remove asparagus and plunge immediately into the ice water. Remove, pat dry, and reserve.
2. In a small bowl, combine the olive oil, red wine vinegar and Parmigiano-Reggiano. Salt to taste. Toss the asparagus in the vinaigrette. Sprinkle with the crumbled eggs and serve.