Roasted asparagus, soft-boiled egg, shaved Parmesan, toasted hazelnuts, and a lemon-anchovy dressing. The spring salad worth waiting all year for.
Snap off woody ends. Toss with oil and salt. Roast 220°C for 10 minutes — charred tips, bright green stalks. Season immediately after roasting.
7 minutes at gentle simmer. Ice bath. Peel and halve. The jammy yolk becomes part of the dressing when broken.
Finely mince anchovies until they become a paste. Whisk with lemon, garlic, and olive oil. The anchovies add depth, not fishiness.
Arrange asparagus on platter. Place egg halves alongside. Scatter hazelnuts and Parmesan. Drizzle dressing. Break eggs just before serving so yolk runs.