Image by Simone G. Until yesterday, I had completely forgotten about this recipe threw together religiously after stumbling across in it the Saturday Age magazine last year. It's simple, delicious and light: perfect for 30 degree Melbourne weather (finally!). I served mine with shredded BBQ chicken.
- 4 x 55g free range eggs
- sea salt and freshly ground black pepper
- 2 small brown shallots (I used 1/4 onion)
- 2 tbsp red wine vinegar
- 2 bunches asparagus
- shaved parmesan cheese
- Boil the eggs in well-salted water for exactly 6 minutes, then drain and run under cold 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 water for about 3 minutes, depending on thickness, then whisk in the oil and season. Refreash 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, place on the asparagus, drizzle with vinaigrette, season and top with parmesan.
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