Asparagus Salad with Egg and Parmesan Shavings

Hi Friends!  Well I'm back.  I hope you'll forgive my brief hiatus for some summer fun and frolic.

And speaking of summer, what better veggie to showcase than asparagus?  To me, it is the sexiest, most elegant of vegetables.  I just love how they cluster in a bunch like a posy - as pretty as any floral bouquet. 

This is a great, super easy recipe that's delish and visually beautiful.  It's a terrific prepare in advance dish that can be served at room temperature.  What a great side or main vegetarian lunch.  For the latter, add a few diced steamed new potatoes and a little more dressing.  For non-vegetarians, try adding some lump crab meat.  Serve with a crusty baguette or foccacia to round it out as a main.

Wipe off your computer.  I know you're salivating!  Just make it already, will ya? 

Here's what you'll need:

                            1 lb. asparagus

                            2 hard boiled eggs

                            2 to 3 T finely chopped chives

                            1/2 C parmesan shavings

                            

                            Classic vinaigrette:

                            6 T olive oil

                            2 T fresh lemon juice

                            1 t Dijon mustard

                            1/4 t salt

                            A few grindings of black pepper

 

Prepare asparagus by removing woody ends.

This is the easiest thing ever.

Simply hold the stalk in the middle with one hand 

and with the other, hold the end and snap.

Each stalk has a natural breaking point.

As you can see in the picture above, 

the tender parts are to the left, woody to the right.

How to cook perfect asparagus:

The easiest, no fuss, no muss way ever!

If you loved my perfect bacon technique (click here), 

you'll love this quick cook asparagus method too.

Wet 2 sheets of paper towel.

Wrap your asparagus in it.

Place on a microwave safe dish.

Microwave on high for 2 minutes. 

While the asparagus is cooking...

Chop egg and finely chop chives.

If you're using this method just to cook and serve warm, 

it's now ready for your butter, Hollandaise 

or whatever you wish.  Serve straight away.

For our purposes, immediately rinse in cold water 

to stop the cooking process.

Dry completely by draining on fresh paper towels.

In a large bowl, toss the asparagus with 2 T vinaigrette.

Lay dressed asparagus on serving dish, tips in one direction.

Sprinkle with chopped egg, parmesan and chives.

Drizzle with a little more vinaigrette if desired.

Wow!

Look at this gorgeous, simple and elegant dish.

As a side or as a vegetarian main, delicious!