Recommended wine pairing: Pomino Bianco DOC
1 bunch fresh asparagus or 16 – 24 spears, washed, trimmed, chopped (set aside tips for garnish)
20 leaves of fresh basil, washed and chopped
1 tsp minced garlic
1 Tbsp pine nuts, chopped
2 Tbsp Parmigiano-Reggiano, finely grated
2-3 Tbsp virgin olive oil
Salt and pepper
In a pot of boiling water, blanch the asparagus for 2 minutes. Immediately cool asparagus in ice water and then dry.
Put eggs in a large pot of water and bring to a boil. Reduce heat and cook eggs for 8 minutes. Run eggs under cold water until cool enough to touch. Remove shells and slice them lengthwise. Scoop out the yolks, set them aside.
Put the whites, sliced side up on a serving platter, cover.
Combine basil, garlic, chopped asparagus pine nuts and 1 Tbsp olive oil in a food processor. Process until well blended; add yolks to mixture. While pouring a thin stream of the oil, continue to process until well blended. Only use enough of the oil to make the mixture smooth. Season mixture with salt and pepper as needed.
Spoon mixture into the egg white halves. Top each with an asparagus spear.
Cover and chill until ready to serve.