This dish is really easy to put together. The only thing that takes any time is the boiling of the eggs. The ingredients remind me a bit of a deconstructed ceasar dressing. The perfect thing for a spring lunch, or maybe a light dinner with a piece of Alaska Salmon.
adapted from Very Fond of Food by Sophie Dahl
12-16 asparagus spears (more if they are super skinny)
2 hard boiled eggs, finely chopped
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
juice and zest of 1/2 lemon
salt and pepper
Heat a heavy, preferably cast iron skillet over high heat. Remove the tough ends from the asparagus and cook for about 3 minutes on each side. If your asparagus is exceptionally thin like mine you may only need to cook it for 3-4 minutes total. Just keep an eye on it to prevent it from getting too black.
On a large plate, or platter add half of each of the chopped egg, olive oil, Parmesan, and lemon juice. Place asparagus spears over top and sprinkle with remainder of the egg, and Parmesan. Drizzle the remaining olive oil and lemon juice over asparagus, and sprinkle with lemon zest. Add salt and pepper to taste. Serve immediately. Makes two servings for lunch or possibly four as a dinner side with a nice piece of salmon.