This has become a favorite lunch of mine. With the fresh asparagus, lemon zest and salty tang of Parmesan, it's the perfect combination. Aren't the colors wonderful? I cook the asparagus stove top in a little olive oil, which makes its own vinaigrette when you add the lemon juice. You also could roast them in the oven or if you have a grill, you could do the asparagus outside and serve this as a first course for supper.
Warm Asparagus Salad
Found in Very Fond of Food by Sophie Dahl
12 asparagus spears
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
Juice and zest of 1/2 lemon
Salt and freshly ground pepper
Boil the eggs about 4 or 5 minutes, not completely hard boiled. Plunge into cold water and peel.
Cut the tough ends off the asparagus and heat the grill or a pan on the stove to high heat. Add a tablespoon of olive oil and grill the asparagus until brown and done, about 5 minutes.
Arrange on a plate, sprinkle with the Parmesan, zest, salt and pepper. Arrange the eggs on top and sprinkle with the lemon juice and remaining olive oil.