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Asparagus! Glorious!

Posted by Peggy on June 4, 2014

Recipe: Balsamic Asparagus with Grated Egg


  • 1 tablespoon good balsamic vinegar
  • 3 tablespoons of the best extra virgin olive oil you can afford
  • 1 hefty fistful of asparagus; blanched, steamed, roasted or grilled*
  • 1 large egg, hard-cooked and chilled


  1. In a pie pan or other wide-bottomed dish with a lip, whisk vinegar into oil, seasoning to taste with kosher salt and freshly ground pepper. Marinate cooked asparagus in dish at room temperature, rolling occasionally in vinaigrette, 15-30 minutes.
  2. Finely chop or grate eggs using the largest-sized holes on a box grater.
  3. Arrange asparagus on 2-4 plates or a serving dish and sprinkle with egg.

*Asparagus cooks quickly, times varying according to size, and is cooked to perfection when just bending slightly.

Yield: 2-4 servings

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