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


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