Ingredients
- 4 x 55g free-range eggs
- Sea salt and freshly ground pepper
- 2 small brown shallots, finely diced
- 2 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil
- 2 bunches green asparagus
- Shaved parmesan cheese
Method
Boil the eggs in well-salted water for exactly 6 minutes, then drain and run under cold water or place in iced water until cold. Crack the shells with a spoon and leave the eggs soaking in cold water for 10 minutes, then peel.
For the vinaigrette, place the shallots and red wine vinegar in a bowl, leave for 10 minutes, then whisk in the oil and season.
Snap the dry ends off the asparagus. Blanch the asparagus in well-salted boiling water (it should taste like the sea) for about 3 minutes, depending on its thickness. Refresh the spears in iced water and, as soon as they are cool, drain on paper towel.
Place a pile of asparagus on each plate. Cut the eggs in half carefully (they will have a soft centre) and place on the asparagus, then drizzle with vinaigrette, give a good grind of pepper and top with parmesan shavings.
Hot Tips: Yes, the eggs need 6 minutes, but must be chilled quickly after cooking. Soaking them makes for easier peeling, as does peeling under running water.
Remove the asparagus from the iced water the moment it is chilled. Soaking too long will make it taste watery.
This salad benefits from the addition of ripe, cut cherry tomatoes, sliced buffalo mozzarella or burrata.
