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Ingredients

• 8 large eggs
• 1 teaspoon white vinegar
• 1 teaspoon salt, divided
• 2 bunches asparagus spears, trimmed (about 40)
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, chopped
• 1 tablespoon unsalted butter
• 2 tablespoons fresh lemon juice
• 2 teaspoons finely chopped fresh parsley
• Freshly ground black pepper, to taste
• 4 tablespoons coarsely grated fresh Parmesan cheese, divided

Description

Prep: 15 Minutes; Cook: 10 Minutes.

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