Main Dishes

Asparagus with Egg & Jack Cheese

30 spears asparagus, ends trimmed
1 cup extra virgin olive oil, + more for grill
6 large eggs
6 slices crusty-bread, halved
1/3 cup lemon juice
Salt & Pepper
3/4 oil-cured black olives, chopped
Grated zest of 2 lemons
6 oz shaved dry jack cheese

Preheat stove/grill. Blanch asparagus in a large pot of boiling water for 3 minutes, then place in an ice bath until cold. Remove asparagus and dry with paper towels; set ice bath aside. Rub asparagus with olive oil, grill until just charred. Let cool to room temperature. Boil eggs in shells for 6 minutes. Place in the ice bath and peel when cooled.Set eggs aside and cut them into 1/4’s just before serving. Brush both sides of bread with olive oil; grill just until marks show. Set aside. To make dressing, combine lemon juice with salt and pepper to taste in small bowl. Mix well; whisk in 1 cup olive oil. To serve, divide bread among 6 plates. Lightly coat grilled asparagus with dressing, then place spears on bread slices. Arrange egg quarters on the plates, and sprinkle olives. Drizzle with remaining dressing and lemon zest and shaved cheese. Salt and pepper to taste. Enjoy!


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