1 lb. fresh asparagus, trimmed
1/2 hard-boiled egg
1/2 c. Parmesan cheese, grated
2 T. red onion, minced
zest of 1 lemon
2 slices bacon, minced (optional)
Dressing
2 T. red wine vinegar
1 t. lemon juice
1/4 c. extra virgin olive oil
salt and pepper to taste
1/4 t. Bella Famiglia White Truffle Oil
Chop trimmed asparagus in half-inch pieces. Transfer to a medium bowl. Grate half of a hard-boiled egg using a zester, or the small holes of a box grater, and add to bowl, with onion, lemon zest and Parmesan cheese.
If adding bacon, saute bacon over medium-high heat for about 5 minutes. The minced pieces of bacon should crisp up very quickly. Add to bowl.
To prepare dressing, add vinegar and lemon juice to a small bowl. Whisk in olive oil. Season with salt and pepper. Pour dressing over asparagus mixture. Drizzle truffle oil over salad and toss.
Serve on a bed of lettuce or over sliced heirloom tomatoes.
Giacomo Fenocchio Arneis
Eddie’s Recipe Tip:
