Asparagus with smoked paprika

Ingredients:

• 450 g asparagus, trimmed
• 2 hard-boiled eggs, see recipe below
• 1 teaspoon Dijon mustard
• Juice and zest of 1 lemon
• 1 tbsp. white wine vinegar
• 0.5 tsp smoked paprika
• 1/4 cup olive oil
• 1 tbsp capers

Preparation:

1. In a large saucepan over medium heat, cook the asparagus until slightly tender, about 4 minutes. Drain.
2. Meanwhile, prepare the dressing: place the egg yolks in a small bowl and beat them with a fork until there are no lumps. Add the mustard, lemon juice, vinegar, smoked paprika, salt, and black pepper to taste and whisk until smooth.
3. Whisk in the olive oil to create a velvety dressing. Arrange the asparagus on serving plates. Serve warm with a perfectly halved hard-boiled egg. Or, chop the egg whites and sprinkle them directly onto the spears along with lemon zest and capers. Drizzle with the dressing and season with ground black pepper to taste.

4. Perfect Hard-Boiled Eggs

   
   Place the eggs in a single layer in a large saucepan. Cover with cold water to a depth of at least 2.5 cm. Bring to a simmer over low heat and cook for 1 minute. Cover, turn off the heat, and let the eggs sit in the water for 15 minutes. Rinse under cold water.