Asparagus with Parmigiano-Reggiano Vinaigrette

• 1 bunch asparagus, stems snapped where they naturally want to break
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons grated Parmigiano-Reggiano
• Kosher salt
• 1 hard boiled egg, white and yellow separated and crumbled

1. Bring a large pot of well salted water to a boil.
2. Set up a bowl of well salted ice water.
3. Place the trimmed asparagus in the boiling water and let the water come back to a rolling boil.
4. Remove asparagus from the boiling water and plunge immediately into the ice water.
5. Remove from the ice water, pat dry, and reserve.
6. In a small bowl combine the olive oil, red wine vinegar, and Parmigiano-Reggiano.
7. Season with salt.
8. Toss the asparagus in the vinaigrette.
9. Arrange on a serving plate and sprinkle with the crumbled egg white and yellow.
10. Call yourself a superstar!

break, extravirgin olive oil, red wine vinegar, kosher salt, egg

Taken from www.foodnetwork.com/recipes/anne-burrell/asparagus-with-parmigiano-reggiano-vinaigrette-recipe2.html (may not work)