This is a beautifully fresh and filling lunch dish or a dinner side dish that you will get addicted to making it again and again.
If you are a fan of asparagus, the eggs and extra virgin olive oil in this dish really bring out the flavours of this amazingly zesty vegetable.
As a little girl, I used to go picking wild asparagus in the woods at my holiday house in Croatia and the asparagus I would often find were dark in colour (purple or dark green) thin, long and looked very much like a weed. They tasted so bitter that I could hardly eat them but when served up with boiled eggs and seasoned with olive oil and balsamic vinegar, the other flavors took over and made an amazing breakfast dish that I will never forget.
The asparagus we get from the supermarket today has little resemblance to wild or even home-grown asparagus. Shop bought asparagus is thick yet crispy and a little sweet which makes this dish quite kid friendly.
Always use good extra virgin olive oil to season the salad. Balsamic vinegar from Modena has always been my favourite as it reminds me of the flavours I grew up with.