- 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
Food Network Invites You To Try This Asparagus With Parmigiano-Reggiano Vinaigrette Recipe From Anne Burrell.
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