asparagus  salad  with  cracked  black  pepper

I like my salads simple in both preparation and flavor. This recipe accomplishes both. It's perfect for a light lunch and it is even better with a nice steak beside it (I just can't help myself :) The soft boiled egg provides richness, the parmesan adds a tiny bit of salt and the fresh cracked black pepper ensures a bit of punch with each bite.

Makes about 2 servings

1 lb of asparagus
2 eggs (soft boiled or poached)
1/4 cup of fresh shaved parmesan cheese
Fresh cracked black pepper

Let's start off with the asparagus. Have a pot of boiling water ready. Shave the bottoms of the asparagus and cut the ends because they can tend to be a bit tough to chew if you don't. Place the asparagus into the pot of boiling water for 3 minutes.

After 3 minutes place the asparagus in a bowl of ice water for 30 seconds. This will keep the asparagus nice and bright in color and it will also prevent it from continuing to cook. Then drain the asparagus on a paper towel.

I have grown to love soft boiled eggs and it is perfect in this recipe. I have a trick to help with the shell peeling off nicely from the egg once it has finished cooking: Place the egg(s) in a pot of low boiling water (NOT a rapid boil). 8 minutes later remove the egg and place it in a bowl of ice water for about 20 seconds. (You can also run the egg(s) under cold running water). Remove it from the water and gently crack the shell all around the egg. Peel off the shell carefully. The egg will be very delicate so be careful not to break the yolk before placing it on top of your asparagus. It may take some practice but the end result is sooooo rewarding.

Shave some parmesan on top along with the
fresh cracked black pepper.

Bon appetit!