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Recipe: Asparagus with Parmigiano-Reggiano Vinaigrette

Rank: Easy

Time execution: 15 min

Can be served for: 2 persons


  • 2 bunch asparagus, stems snapped where they naturally want to break

  • 3 tablespoons extra-virgin olive oil

  • 3 tablespoons red wine vinegar

  • 3 tablespoons grated Parmigiano-Reggiano

  • Kosher salt

  • 2 hard boiled egg, white and yellow separated and crumbled


  1. 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.

  2. 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.

  3. Call your self a superstar

  4. April - Why We Love: Asparagus

Source: Asparagus with Parmigiano-Reggiano Vinaigrette All About Trends

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