3 large eggs
2 lbs asparagus, trimmed
3 TBSP EVOO
2 TBSP apple cider vinegar
1 TBSP snipped fresh chives
Kosher salt and pepper
- Place eggs in small saucepan and add enough cold water to cover. Bring to a boil. Remove from heat, cover and let stand 11 minutes. Rinse eggs under cold water to cool them, then peel. Eggs may be hard boiled and refrigerated up to 3 days ahead.
- Meanwhile, cook asparagus: Arrange asparagus in even layer in microwave safe 8-in. square baking dish. Add ¼ cup water. Cover with vented plastic wrap and microwave on high fir 5 minutes. (Asparagus may be cooked, cooled and refrigerated in airtight container up to 2 days.)
- Grate ¼ tsp zest from lemon and set aside. Squeeze 1 TBSP juice into small bowl. Add oil, vinegar, chives and ½ tsp each salt and pepper and whisk to combine.
- Arrange asparagus on serving platter. Drizzle with vinaigrette. Coarsely grate hard-boiled eggs over asparagus and sprinkle with reserved lemon zest.