Ingredients

• 1 bunch green asparagus
• 1-2 tablespoons olive oil for frying
• 2 hard-boiled eggs (6 minutes)
• 2 handfuls arugula or lettuce
• 50 g grated Parmesan
• 5 tablespoons extra virgin olive oil
• 2-3 tablespoons chopped parsley (and/or chives)
• 1 small shallot, finely chopped
• sea salt and freshly ground pepper
• 2 tablespoons red wine vinegar
• 4-5 tablespoons extra virgin olive oil

Preparation

1. Prepare shallot vinaigrette: sprinkle the finely chopped shallot with salt and pepper. After a few minutes, mix with red wine vinegar, set aside for 30 minutes. Combine with extra virgin olive oil.
2. Rinse the asparagus, cut off white and hardened tips, peel to halfway up the length. Sprinkle with salt and brush with olive oil. Arrange on a preheated grill pan and grill, turning once, for 3-4 minutes on each side, until browned, tender, but still fairly crispy. Meanwhile, cook the eggs hard-boiled.
3. Arrange asparagus on arugula or lettuce, sprinkle with grated Parmesan, drizzle with extra virgin olive oil, sprinkle with finely chopped egg and parsley and/or chives.
4. Just before serving, drizzle with shallot vinaigrette, season with freshly ground pepper and possibly salt. Serve with bread.