Ingredients:

  • 1 lb fresh asparagus, trimmed
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, smashed
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp minced shallots
  • 1 tbsp fresh chives, finely chopped
  • 4 large eggs
  • 1 pinch smoked paprika

Instructions:

  1. Find the snap point of the asparagus by bending one spear until it breaks naturally; trim the remaining spears to match. Place in a shallow dish.
  2. Whisk 2 tablespoons olive oil, lemon juice, smashed garlic, salt, and pepper. Pour over asparagus and marinate for 30 minutes at room temperature.
  3. Prepare the vinaigrette by whisking 3 tablespoons olive oil, red wine vinegar, Dijon mustard, minced shallots, and chives until emulsified and creamy.
  4. Bring a pot of water to a boil. Carefully lower eggs into the water and simmer for 6.5 minutes. Immediately transfer to an ice bath, then peel and halve.
  5. Preheat grill to medium-high (400°F). Grill asparagus perpendicular to the grates for 3–5 minutes, rolling occasionally until charred and fork-tender.
  6. Arrange grilled asparagus on a platter, top with halved jammy eggs, drizzle with the creamy vinaigrette, and garnish with a pinch of smoked paprika.