Categories: Sides

Ingredients

• 2 bunches medium asparagus, ends trimmed
• 10 tbsp. olive oil
• Kosher salt and black pepper
• 1 large egg in its shell
• 1 small garlic clove
• Juice of 1 lemon
• 2 tbsp. grated Parmesan, plus more for topping
• 1 tsp Dijon
• 1/2 tsp black peppercorns, crushed

Directions

1. Preheat the broiler. Toss the asparagus with 2 tbsp. olive oil, 1/2 tsp salt and black pepper on a baking sheet; spread in a single layer. Broil, stirring occasionally, until tender, 4-6 minutes. Let cool slightly.

2. Bring a saucepan of water to a boil. Add the egg and reduce the heat; simmer 5 minutes. Drain and transfer to a bowl of ice water.

3. Peel the egg and transfer to a blender. Add the garlic, lemon juice, Parmesan, and mustard and puree until smooth. With the machine running, drizzle in the remaining 8 tbsp. olive oil and blend until thick and creamy. Stir in the crushed peppercorns. Spoon the lemon-pepper sauce over the asparagus and top with more Parmesan.

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