Asparagus with Eggs and Parmesan
Recipe from Kitchn
Pairs with Paradise Rosé – a Table & Vine Vineyard Selection Wine
Our top selling Rosé of the last three years. An expressive nose divided between rosé and grapefruit, full of elegance and restrained. Then refreshing, chilled, mineral and crunchy.
Bunch asparagus (about 3/4 pound)
3 eggs, hard-boiled, sliced in half length-wise
1/2 cup shaved Parmesan cheese
1 tablespoon good quality olive oil or truffle oil
1/2 teaspoon flaky sea salt or truffle salt
Freshly ground black pepper, to taste
Snap the woody ends of the asparagus off and discard. If the spears are much larger around than a pencil, carefully slice each spear in half length-wise.
Prepare an ice bath large enough to accommodate all the asparagus without too much crowding and set aside. Also have a few clean, absorbent kitchen towels set aside.
Fill a 10-inch or larger sauté-pan with salted water about 1-inch deep. Turn the heat to high. When it boils, carefully lower the asparagus into the water and cook for about 30 seconds. Remove the asparagus with tongs or a skimmer and set in the ice bath. When the asparagus is completely cool (give it a minute but don’t leave so long they get water-logged) carefully set to dry on towels.
To assemble the dish, arrange asparagus spears on a platter with hard-boiled egg halves. Scatter the asparagus with the Parmesan, drizzle with oil, and sprinkle with salt and generous amount of pepper. Or, plate individually following the same approach.