Grilled Asparagus with Soft-Boiled Eggs

• 4 medium eggs

To cook the eggs, put them in a saucepan and add enough cold water to cover them. Bring the water to a boil, then reduce to a gentle simmer and cook the eggs for 4 minutes. Immediately drain them and immerse them in ice water for 5 minutes.

Prepare the vinaigrette while the eggs are cooling.

• 2 garic cloves
• 1/2 cup packed basil leaves
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 3-4 tbsp extra virgin olive oil
• sea salt (to taste)
• freshly ground pepper (to taste)

To prepare the vinaigrette, finely chop the garlic and the basil and transfer to a bowl. Zest and juice the lemon. Add the olive oil and whisk to combine. Season with salt and pepper. Cover and set aside until ready to use.

Remove the eggs from the ice bath and transfer to a bowl, then prepare the other mise en place.

Related Tips & Techniques

• How to Buy and Prepare Garlic
• How to Choose Olive Oil

• 25-30 asparagus spears (depending on thickness)
• 2 tbsp pine nuts

To start your other mise en place, first preheat your grill to medium. Then, snap off the woody ends of the asparagus and trim the ends, if needed. Place the pine nuts on a pan and toast until lightly brown. Set aside until ready to use.

Once the grill is hot, add the asparagus and cook for 2-4 minutes depending on the thickness of the vegetable. Cook the asparagus until just crunchy. Once done, transfer to a plate and spoon a little bit of the vinaigrette and toss to coat.

• Parmigiano-Reggiano (for garnish)

To assemble the salad, transfer the coated asparagus to a serving platter or 4 individual plates. Carefully peel the eggs and cut in half and arrange on top of the asparagus. Spoon some of the vinaigrette over the asparagus and the eggs. Then finish with the pine nuts and shavings of Parmesan cheese over top and serve.