Asparagus with Lemon-Pepper Parmesan

Ingredients:

• 2 bunches medium asparagus (about 1 kg), ends trimmed
• 10 tablespoons extra-virgin olive oil
• 1 large egg in its shell
• 1 small clove of garlic
• Juice of 1 lemon
• 2 tbsp freshly grated Parmesan cheese, plus extra for sprinkling
• 1 teaspoon Dijon mustard
• 0.5 tsp black peppercorns, crushed

Preparation:

1. Preheat the oven to broil. Toss the asparagus on a baking sheet with 2 tablespoons olive oil, 1/2 teaspoon salt, and freshly ground black pepper to taste; spread them in a single layer. Grill, stirring occasionally, until tender, 4-6 minutes. Let cool slightly.
2. Bring the water in a saucepan to a boil. Add the egg and reduce the heat; simmer for 5 minutes. Drain the egg and transfer it to a bowl of ice water.
3. Peel the egg and place it in a blender. Add the garlic, lemon juice, Parmesan, and mustard and blend until smooth. With the blender running, add the remaining 8 tablespoons of olive oil and blend until thick and creamy. Add the crushed peppercorns. Drizzle the lemon-pepper sauce over the asparagus and sprinkle with additional Parmesan.