1/2 cup walnuts finely chopped, lightly well-toasted
Kosher salt
black pepper
1/2 teaspoon dried chile flakes or more or less to taste
1 pound asparagus tough ends trimmed
1/4 cup lemon juice fresh
1/4 cup mint leaves lightly packed, chopped
1/4 cup olive oil preferably extra-virgin
Equipment
Pot
Ice bath
Directions
Bring a small/medium pot of water to boil. Gently lower in eggs and reduce heat to a simmer. Boil for 8 1/2 minutes, then quickly transfer eggs to an ice-cold water bath. Leave them there while you prepare the other ingredients, but ideally at least 10 minutes.
Place parmesan, walnuts, and lemon zest in the bottom of a large bowl, along with 1 teaspoon salt, many grinds of black pepper, and about 1/2 teaspoon chile flakes (or more or less to taste). Stir to combine.
Cut the asparagus on a sharp angle into very thin slices and add to the parmesan mixture. Add 1/4 cup lemon juice and toss some more. Taste and adjust the flavors to your preference by adding more salt, black pepper, chile flakes, or lemon juice. Add mint and olive oil then toss, adjusting seasoning again.
Peel your cooled eggs. Cut in half, then each half into 6 to 8 chunks. Add to bowl with asparagus and give it one or two gentle stirs.
Eat as is, or scoop onto 6 to 8 toasts or 3 large matzo sheets, halved into 6 more manageable “toasts”.