Ingredients
4 large eggs, cold1/2 cup grated Parmesan cheese1/2 cup finely chopped walnuts, toasted1 teaspoon grated lemon zest1 teaspoon kosher salt1/2 teaspoon coarsely ground pepper1/2 teaspoon crushed red pepper flakes1 pound fresh asparagus, trimmed1/4 cup fresh lemon juice1/4 cup lightly packed fresh mint leaves, chopped1/4 cup olive oil, preferably extra virginToasted bread
Preparation
In a saucepan, bring to a boil enough water to cover eggs by an inch. Gently lower in eggs and reduce heat to a simmer. Boil for 8-1/2 minutes, then quickly transfer eggs to an ice-cold water bath. Leave them there while you prepare the other ingredients, but ideally at least 10 minutes.
Place Parmesan, walnuts and lemon zest in the bottom of a large bowl, along with salt, coarsely ground pepper and red pepper flakes. Stir to combine.
Cut the asparagus on a sharp angle into very thin slices and add to the Parmesan mixture. Add 1/4 cup lemon juice and toss mixture some more. Taste and adjust the flavors to your preference by adding more salt, pepper, red pepper flakes or lemon juice. Add mint and olive oil; toss, adjusting seasoning again.
Peel eggs. Cut in half, then each half into 6 to 8 chunks. Add to bowl with asparagus and gently stir just to combine. Serve over toasted bread.
