Asparagus with Parmigiano-Reggiano Vinaigrette

1. 1

   Bring a large pot of well salted water to a boil.

2. 2

   Set up a bowl of well salted ice water.

3. 3

   Place the trimmed asparagus in the boiling water and let the water come back to a rolling boil.

4. 4

   Remove asparagus from the boiling water and plunge immediately into the ice water.

5. 5

   Remove from the ice water, pat dry, and reserve.

6. 6

   In a small bowl combine the olive oil, red wine vinegar, and Parmigiano-Reggiano.

7. 7

   Season with salt.

8. 8

   Toss the asparagus in the vinaigrette.

9. 9

   Arrange on a serving plate and sprinkle with the crumbled egg white and yellow.

10. 10

    Call yourself a superstar!

* Per serving · 4 servings · Values may vary.

No additional tips available.