Asparagus with Parmigiano-Reggiano Vinaigrette

Name: Asparagus with Parmigiano-Reggiano Vinaigrette
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Global
Ingredients: 1 bunch asparagus, stems snapped where they naturally want to break; 1 hard boiled egg, white and yellow separated and crumbled; 2 servings Kosher salt; 3 Tbsps extra-virgin olive oil; 2 Tbsps grated Parmigiano-Reggiano; 3 Tbsps red wine vinegar

Asparagus with Parmigiano-Reggiano Vinaigrette might be just the side dish you are searching for. This gluten free and primal recipe serves 2. One serving contains 286 calories, 10g of protein, and 25g of fat. From preparation to the plate, this recipe takes roughly 15 minutes. If you have asparagus, olive oil, parmigiano-reggiano, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water.

Ingredients you will need

Water

Equipment you will use

Bowl

Pot

Place the trimmed asparagus in the boiling water and let the water come back to a rolling boil.

Ingredients you will need

Asparagus

Water

Remove asparagus from the boiling water and plunge immediately into the ice water.

Ingredients you will need

Asparagus

Water

Remove from the ice water, pat dry, and reserve.

Ingredients you will need

Water

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.

Ingredients you will need

Red Wine Vinegar