*This dish is great for just about any meal!*

This humble combo will make you feel special thanks to this very tasty Lemony Aioli that mixes up quickly (recipe below). This first recipe is for one person, so multiply the number of eggs and asparagus you’ll need by the number of people in your party. The entire dish takes about 30 minutes to make.

Asparagus & Eggs

1/2 bunch asparagus
2 tablespoons olive oil
1 egg
Fresh Parmesan Cheese for grating

Bring water to boil in a steamer or pasta pot fitted with a steamer basket. Trim asparagus to fit and place in steam basket once water is boiling. Depending on the amount of asparagus in your bunch, steam till just soft but still crunchy. You’ll need to watch closely as asparagus can easily overcook without close supervision.

Pour olive oil in saute pan (I like to use a small cast iron pan) and warm on low heat. Add your egg and cover with a glass lid. Add a few drops of water to slightly steam the egg. Remove just before desired doneness has been achieved and let sit for about 30 seconds.

Lemony Aioli

1 cup mayonnaise
3 tablespoons freshly grated Parmesan cheese
1 tablespoon lemon zest
5 tablespoons lemon juice
1 teaspoon black pepper
1/4 teaspoon red pepper
2 teaspoons salt

Combine all ingredients and whisk till creamy. You can also add dill or your favorite herbs to taste.

Layer your dish with Lemony Aioli on the bottom, a serving of asparagus on top of the aioli, and top with egg. To garnish, grate a liberal amount of fresh parmesan and salt and pepper to taste.