I first read this recipe a few years ago in the New York Times. I thought it was a little different but the ingredients were quite expensive. I am not exactly in the position to add shaved truffles to my salad ! So this is my everyday adapted version of a what was once a very fancy salad.
1 bunch of Asparagus cut into ~1/2 inch pieces
1 hard-boiled egg
1/2 Tbsp of drained capers
2 tsp of chopped parsley
Lemon juice ( please use as much as you like, I like my salads tart and lemony so I added as much as 1 Tbsp)
2 tsp of extra virgin olive oil
salt and pepper to taste.
Bring water to a boil in a small pot and add one large egg and boil for 15min till hard-boiled. You could go a little shy of that if you prefer a soft and runny yolk–I don’t.
Meanwhile, cut asparagus and gently heat through in a pan with lemon juice and olive oil.
Chop parsley and capers together, the salt and tartness from the capers blend in with the oils of the leaves and makes for a great ‘gremolata’.
Add, the gremolata to the pan and heat through. The idea is to heat the ingredients through and mix them–not fry them.
While the asparagus cools, chop the hard boil egg and add to asparagus.
Season with salt and pepper.