Spring Asparagus Recipe

Prepare the Asparagus

Trim the asparagus ends and blanch them in boiling salted water for 2-3 minutes until tender but still crisp. Drain and set aside.

Prepare the Jammy Eggs

Bring a pot of water to a boil, gently add the eggs, and boil for 6-7 minutes. Transfer them to an ice bath for 5 minutes, then peel.

Make Salsa Macha

In a pan, toast peanuts, dried chilies, and garlic until fragrant. Blend with olive oil and salt until smooth.

Prepare Parmesan Breadcrumbs

In a skillet, heat olive oil and add breadcrumbs and grated Parmesan. Sauté until golden brown and crispy.

Plate the Dish

On a serving plate, arrange the blanched asparagus, cut the jammy eggs in half and place them on top. Drizzle with salsa macha and sprinkle with Parmesan breadcrumbs.

Serve

Serve immediately while warm, enjoy the combination of flavors and textures.