Pair with Danzante Pinot Grigio



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. Set aside.  
Combine basil, garlic, Parmigiano-Reggiano, chopped asparagus pine nuts and 1 tbsp olive oil in a food processor. Process until well blended. Only use enough of the oil to make the mixture smooth. Season mixture with salt and pepper as needed.
Cover and chill until ready to serve.
Place eggs on top of toast then spoon mixture into the egg halves. Top each with an asparagus spear.

Cover and chill until ready to serve.