Asparagus with Pistachios and Shredded Egg

1. 1

   In a medium bowl, mix the vinegar, oil, and soy sauce.

2. 2

   Prepare a medium bowl of ice water, and set aside.

3. 3

   Bring a medium pot of water to a boil.

4. 4

   Snap off the woody ends of the asparagus spears and add to the boiling water for about 30 seconds, until the color brightens.

5. 5

   Immediately move the asparagus to the ice water, then drain and add it to the bowl with the dressing.

6. 6

   Stir to coat.

7. 7

   Use a coarse cheese grater to shred the egg.

8. 8

   To serve, divide the asparagus among 4 plates.

9. 9

   Sprinkle with the pistachios and shredded egg.

* Per serving · 4 servings · Values may vary.

No additional tips available.