Ingredients
Salad
- 4 large eggs
- 1 pound asparagus (woody stems removed)
- 2 tablespoons diced shallot
- 2 tablespoons freshly squeezed lemon juice or white wine vinegar
- 1 teaspoon honey
- 2 garlic cloves (minced or pressed)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch crushed red pepper flakes
- 1/2 cup extra virgin olive oil
- 3 tablespoons finely grated parmesan cheese
- 1/4 cup shaved parmesan cheese
Breadcrumbs
- 2 tablespoons unsalted butter
- 1 garlic clove (minced or pressed)
- 1/3 cup seasoned panko bread crumbs
Instructions
- Cook the eggs: Heat about 3 inches of water in a small saucepan over medium heat until boiling. Reduce the heat to a gentle simmer and carefully add the eggs. Cook for 6 minutes to achieve soft boiled eggs. Remove the eggs with a slotted spoon and place them in an ice bath. Let cool completely before peeling.
- Prepare the asparagus: Using a vegetable peeler, shave the asparagus spears along their sides, leaving the tops whole. Collect all shaved asparagus and tips in a large bowl.
- Make the dressing: In a separate bowl, whisk together diced shallot, lemon juice (or white wine vinegar), honey, minced garlic, salt, pepper, and crushed red pepper flakes. While whisking, slowly stream in the olive oil until emulsified. Stir in the finely grated parmesan cheese.
- Toss asparagus with dressing: Pour a few tablespoons of the dressing over the shaved asparagus—enough to coat well. Toss gently and add more dressing as needed. Then add the shaved parmesan cheese and toss again to combine.
- Prepare the garlic breadcrumbs: In a small saucepan over medium heat, melt the butter while whisking constantly. As soon as brown bits form on the pan’s bottom, add the minced garlic and seasoned panko breadcrumbs. Stir continuously, cooking for a few minutes until the breadcrumbs turn golden and crunchy. Remove from heat.
- Assemble the salad: Slice the soft boiled eggs and arrange them on top of the dressed asparagus. Sprinkle the warm garlic breadcrumbs over the salad. Drizzle additional dressing if desired, and serve immediately for best texture.
Notes
- Soft boiled eggs can be cooked a minute longer for firmer yolks if preferred.
- Use fresh, high-quality parmesan for the best flavor in the dressing and as toppings.
- Seasoned panko breadcrumbs can be substituted with plain breadcrumbs and a pinch of Italian seasoning.
- For a dairy-free version, omit parmesan and butter; use olive oil for breadcrumbs.
- Serve immediately after assembling to keep breadcrumbs crispy and asparagus fresh.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
