Hard boiled eggs with asparagus

First, hard boil the eggs. Place the eggs in a single layer at the bottom of a saucepan, cover them all with  two inches of cold water, set the saucepan over hight heat and bring to the boil. When it’s at a rolling boil, let boil for 3 minutes, then turn off the fire and let the eggs sit for 12 minutes.

Cut the tough woody ends of the asparagus. If the asparagus are thick, using a potato peeler, peel off the skin of the bottom to 2 inches of the asparagus tips. (This procedure is optional but will turn to be very useful if asparagus are very woody).

Bring a tall pot of salted water to a rolling boil. Place the asparagus in the boiling water with tender tips out of water and let them cook for 5-6 minutes. Remove asparagus from the boiling water, drain and set apart.

Pell the eggs and chopp them finelly. In a small bowl season the eggs with the olive extra virgin oil, salt and pepper to tast. Add the fresh parsley finely chopped.

Arrange the asparagus on a large serving plate, and sprinkle with the chopped egg mixture, or use less ordinary tableware, like I did in the pics… to get a more dramatic effect.