Shaved Asparagus Salad

Directions

1. Bring 3" of water and eggs to a boil in a small saucepan. Once boiling, cover and turn off the heat. Let sit undisturbed for 4 minutes for a soft boiled egg, but not for longer than 12 minutes for hard-boiled. When done cooking, drain water and run cold water (with ice) into the pan to cool the eggs before peeling.
2. Take a vegetable peeler and run it along the sides of the asparagus. Shave off as much as you can, leaving the tops intact, and place it all in a large bowl. In another bowl whisk together the shallot, balsamic, honey, garlic, salt, pepper and red pepper flakes. Stream in the olive oil while whisking. Whisk in the finely grated parm.
3. Pour a few tablespoons of the dressing over the shaved asparagus to coat. Toss well and add more dressing as needed. Toss in the shaved parmesan. Top the asparagus with the sliced soft boiled eggs and the breadcrumbs. Add more dressing if desired.
4. Add the butter to a small saucepan over medium heat and whisk constantly while it bubbles. The minute brown bits begin to form on the bottom of the pan, add in the seasoning and breadcrumbs. Stir constantly, cooking for a few minutes until the breadcrumbs are golden and crunchy. Garnish salad with breadcrumbs.