Serves 18-20 a side dish or hors d'oeuvres
1/2 Bunch asparagus
1 Dozen eggs, hard-boiled, sliced in half length-wise and deviled any way you want
1 Cup shaved Parmesan cheese
1 Tablespoon good quality olive oil or truffle oil
1/2 Teaspoon flaky sea salt or truffle salt
Freshly ground black pepper, to taste
Step 1: Snap the woody ends of the asparagus off and discard. If the spears are much larger around than a pencil, carefully slice each spear in half length-wise.
Step 2: Prepare an ice bath large enough to accommodate all the asparagus without too much crowding and set aside. Also have a few clean, absorbent kitchen towels set aside.
Step 3: Fill a 10-inch or larger sauté-pan with salted water about 1-inch deep. Turn the heat to high. When it boils, carefully lower the asparagus into the water and cook for about 30 seconds.
Step 4: Remove the asparagus with tongs or a skimmer and set in the ice bath. When the asparagus is completely cool (give it a minute but don't leave so long they get water-logged) carefully set to dry on towels. Cut the asparagus into thirds.
Step 5: To assemble the dish, arrange asparagus spears sticking up on the deviled egg halves with the top end in the center and the remaining and scatter the remaining asparagus on the serving plater. Top with the Parmesan, drizzle with oil, and sprinkle with salt and generous amount of pepper. Or, plate individually following the same approach.
Step 6: Garnish with chives or parsley.