Asparagus with Parmigiano-Reggiano Vinaigrette
vinegar, egg, asparagus, parmigiano
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 for Asparagus with Parmigiano-Reggiano Vinaigrette Recipe
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
Read the full directions on Food Network
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