I feel like the farmers markets have already started offering all kind of colorful varieties of produces such as asparagus, carrots and peas.

This is the first asparagus of the season, which means they are bright green, extra tender and fresh.

In this recipe, I chose to go with grilled asparagus, as I love that extra charred flavor that goes very well with just olive oil and salt and pepper.

INGREDIENTS:

1 bunch Asparagus

2 Hard-boiled eggs

3-tablespoon olive oil

Salt and freshly ground pepper

Shaved Parmesan cheese

STEPS:

Cut the asparagus from the bottom for about 1 inch, and then gently peel about the bottom half with a peeler.

Toss the asparagus with olive oil, salt and pepper and start grilling in very hot grill, turning frequently for about 10 minutes or until tender and well charred.

Cut your hard-boiled eggs in half and separate the egg yolks and egg whites and put each separately through a sieve.

Check the seasoning and serve with shaved Parmesan cheese with a drizzle of olive oil.