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Grilled Jumbo Asparagus Salad with Crispy Pancetta, Chopped Egg, Shaved Reggiano, Balsamic and Extra Virgin Olive Oil

Ingredients:

5 stalks jumbo asparagus
(peeled at the ends)
1 hard boiled egg
1 thin slice of pancetta
shaved Reggiano parmesan cheese
balsamic vinegar
extra virgin olive oil
salt and pepper

Directions:

Blanche (or steam) asparagus lightly then shock in ice bath to stop further cooking. Brush with olive oil. Add salt and pepper then grill (wood chips for flavor if desired). Lay on a bed of greens, grate hard boiled egg, crumble baked pancetta. Drizzle olive oil and balsamic vinegar, then shave Reggiano parmesan.
Makes 1 serving.

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