1. Blanch the asparagus briefly in boiling water for approx. 2 min., then set aside to cool.
2. Boil the eggs for 3 min.
3. Cut the asparagus and Castello® Mature Cheddar into thin strips (it’s easiest to use a peeler).
4. Layer the dish on small plates. Place asparagus on the bottom, then top with the shoots shaped like a little nest. Then top with cheddar and a couple of eggs. Finish with a sprinkle of freshly ground pepper.