Blanched Asparagus with Mustard Aioli & Eggs (However You Want to Do Them)

Blanched Asparagus with Mustard Aioli & Eggs (However You Want to Do Them)
Serves 4

Today on the Lady Lair LIVE Podcast, my lady friend Ali Rosen and I blanch asparagus and put eggs on eggs (she loves that!) with both our hand whisked mustard aioli and my soft/hard boiled eggs. We got to talking... some were a little more hard boiled than soft, what can I say it's real life. 

1 bunch asparagus, trimmed
Salt
4 eggs plus 1 egg yolk
1 shallot, minced
1 clove garlic, minced
Heaping tablespoon of mustard, whatever you have on hand
Squeeze of lemon
About a cup of extra virgin olive oil
Gruyere cheese, to sprinkle if you so desire

Bring a large pot of water up to a boil and salt generously, it should be as salt as the ocean. Yes, that salt. Add asparagus, cook for 1 to 2 minutes, until bright green. Remove with a spider (or strainer, just reserve hot water) and run under cold water to stop the cooking. 

Add the 4 whole eggs to the pot and boil for 6-7 minutes, remove and repeat the process of running under cold water. Peel and set aside for the magic. 

In a small bowl whisk together egg yolk, shallot, garlic, mustard, lemon juice and a pinch of salt. Slowly stream in olive oil while whisking until desired consistency is reached. Lay flat on a plate, top with asparagus. Break open eggs and let yolks ooze over asparagus, if they're more hard boiled - don't sweat it, still tastes amazing, no one is perfect. 

Sprinkle with gruyere, a touch more salt and good glug of olive oil. Share with a friend - or many.