Originally Posted by Efrain Barragan on Monday, March 10, 2014
Recipe and Photo by Kay Wilson
2 eggs, room temperature
1 lb asparagus, medium-size with tough ends trimmed
2 TBSP Gary and Kit’s Napa Valley Organic Extra Virgin Olive Oil
Sea Salt and White Pepper, to taste
1 TBSP Gary and Kit’s Napa Valley Classic Hazelnut Dukkah
Let eggs sit at room temperature while bringing a pot of water to a boil. Turn the water down to a simmer and gently lower eggs into water with a slotted spoon. Simmer eggs for 9 minutes. Lift the eggs out of the water and plunge directly into ice water. After a few minutes, take the eggs out of the water and leave to cool down completely.
Peel eggs and grate them using the coarse side of a cheese grater. Cook asparagus in boiling water until it just turns bright green, about 2-3 minutes. Drain and, while still warm but not hot, toss asparagus in olive oil adding salt and white pepper to taste.
Plate the asparagus, piling the center of the stalks with grated egg and dukkah so that the tips and ends remain visible.