2 Pounds Fresh Asparagus, Trimmed, Steamed and Cooled
2 Tablespoons XVOO
2 Teaspoons White Balsamic Vinegar
½ Teaspoon Fine Sea Salt
¼ Teaspoon Freshly Ground Black Pepper
2 Hard Boiled Eggs, Finely Chopped
1 Tablespoon Chopped Italian Parsley
If you are using thick-stemmed asparagus be sure to peel the stems before you steam. This will make the asparagus tenderer. Not necessary if using thin asparagus.
Arrange the steamed and cooled asparagus on a serving platter. Drizzle with XVOO, white balsamic vinegar and sprinkle on the salt and pepper. Gently toss to coat the asparagus.
Decoratively top the asparagus with the chopped egg and sprinkle with chopped parsley.