Ingredients:

4 large eggs

peasant bread

1/4 cup plus 2 tablespoons extra-virgin olive oil

2 pounds fat asparagus

1/4 cup red wine vinegar

salt

ground pepper

2 cups packed mustard greens

1/2 small red onion

1/4 pound ricotta salata

1 watermelon radish

Directions:

1. Preheat the oven to 350°.

2. Put the eggs in a saucepan of water and bring to a simmer over moderately high heat.

3. Simmer for 6 minutes.

4. Drain the saucepan and fill it with cold water.

5. Crack the eggs all over and let stand in the water for 1 minute.

6. Peel and thickly slice the eggs; the yolks will be barely cooked but not runny.

7. Spread the bread pieces on a baking sheet and brush lightly with olive oil.

8. Bake for about 12 minutes, until crisp.

9. Meanwhile, in a large pot of boiling salted water, cook the asparagus until just tender, about 3 minutes.

10. Drain, cool and cut the asparagus in half lengthwise.

11. In a small bowl, combine the 1/4 cup plus 2 tablespoons of oil with the vinegar; season with salt and pepper. In a large bowl, toss the asparagus, toasted bread, greens, onion and cheese.

12. Drizzle with the dressing and toss.

13. Garnish with the eggs and radish and serve.

Bon Appetit!