Instructions

1. Trim and wash the asparagus, so that you eliminate the tough white end of the stalk.
2. Bring a large pot of salted water to boil. Add the asparagus carefully, so that they don’t break. Boil for 6 to 7 minutes, until cooked but still firm. Drain and plunge into cold water to stop cooking.
3. Lay them on a towel so that they dry completely.
4. In the meantime boil your eggs. Place the room temperature eggs in a pot and cover with water so that it comes up an inch over the top of the eggs. Bring slowly to a boil .Once the water boils, turn off heat, cover and let sit for 12 minutes. Immediately place the eggs into cold water to stop cooking. Peal and set aside.
5. Using a potato peeler peel off the zest from the lemon, being careful not to get any of the white, bitter pith.
6. Wash and remove the parsley leaves from the stems.
7. Place the zest on a chopping board, together with the parsley, 1/2 tsp of salt and some freshly ground pepper. Using a knife, chop everything together until finally chopped. Add the eggs to the parsley mixture, chopping them into the mix.
8. Lay the asparagus on the prettiest platter you have. Drizzle with your best olive oil, squeeze the juice of the lemon on top and then sprinkle the chopped eggs and parsley. Finish with a bit more salt and pepper.