Asparagus and Egg Salad (Grilled)

Sometimes you have a meal all planned out - or you're not planning on cooking at all - and then you spy an ingredient at the market that looks so good you can't leave without it. So it was with this asparagus salad, which I put together after coming across some gorgeous white and green asparagus at my local bodega. Super easy and fresh, it's a perfect dish for spring, but also translates well to outdoor cooking in the summer. Serve it on its own or with grilled fish.

1 bunch green asparagus, trimmed
1 bunch white asparagus, trimmed
¼ cup extra-virgin olive oil, divided
sea salt
black pepper, freshly ground
½ cup fresh basil leaves
2 Tbsp. pinenuts, toasted and roughly chopped
2 eggs, hard-boiled, cut into 1" pieces
1 lemon, freshly juiced
1 lemon, freshly zested

To Serve:
Parmesan shavings

Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium. Alternatively, heat a cast-iron grill pan over medium-high heat.).

Toss asparagus with 2 Tbsp. olive oil, salt, and pepper; grill, flipping once, until charred and cooked, 5-7 minutes.

Transfer to a cutting board and cool slightly; cut into 2" pieces on the bias. Transfer to a bowl and toss with remaining olive oil, lemon zest and lemon juice. Add basil, pinenuts, and eggs; gently toss.

Transfer to a platter and top with Parmesan shavings.

Makes 4 servings.