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1
Fill medium sized pot with water and bring to a boil. Place egg in small heat resistant container and pour over boiling water. Let sit for 1 minute. Then, carefully remove egg from water and set aside. Reserve the rest of the water for later.
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2
Whisk together lemon juice, champagne vinegar, dijon mustard, garlic, Worcestershire sauce, Tabasco sauce, and minced anchovy filets in large glass bowl. Then lightly whisk in egg. The white will be runny and the yolk slightly thicker than normal.
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3
Begin adding oil drop by drop and whisking at the same time. As emulsion begins to take continue whisking and increase rate of oil to thin stream. When you have added all of the oil the dressing will be thin and slightly yellow.
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4
Salt and pepper to taste and add grated parmesan. Set dressing aside.
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5
Cut bread into one-inch cubes. Day-old bread will soak up the dressing better, but fresh bread will work also. I prefer to leave the crust because it adds a nice chewy texture to the salad. Remove, wash, and chop Romaine into bite-size pieces. Combine dressing, bread, and lettuce in large bowl and let sit in the refrigerator for 30 minutes to allow the dressing to soak in.
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6
At this point, bring water back to boil and parboil asparagus for two minutes, until it is cooked, but still crunchy. Then, plunge asparagus into ice bath to cool down. Cut avocado and cucumber into 1/2 inch cubes. When bread, lettuce and dressing have taken their half hour time-out in the fridge, combine with the rest of your ingredients and serve immediately with more sliced parmesan on top if you desire. Pairs well with fruity white wines!
