Asparagus alla Milanese

Asparagus shines in the summer. This recipe is fast, simple, and tasty, showcasing how a few additional steps can enhance a basic side dish.

Ingredients:

Kosher salt

1/2 pound (225g) asparagus, woody ends trimmed

2 large soft-boiled eggs

toasted rye bread

White remoulade sauce

1/2 cup mayo 3 tbsp Dijon mustard, salt, and chives.

1 1/2 tablespoons (22g) unsalted butter

Extra-virgin olive oil, for drizzling

Parmigiano-Reggiano cheese, for grating

Freshly ground black pepper

chopped chives

Directions:

1. In a large pot of salted boiling water, cook asparagus until just tender, about 2 minutes. Drain.

2. Meanwhile, make the soft-boiled eggs and remoulade sauce, see links in ingredients.

3. Spread remoulade sauce on the bottom of the plate, then place the toast on top. Arrange the asparagus over the toast in a single, even layer. Slice the soft-boiled eggs, allowing the yolks to flow over the asparagus. Grate Parmigiano cheese over the entire plate, add chopped chives, and season with salt and cracked pepper to taste.