Asparagus Mimosa

This recipe has several versions, but this version from the The Essential New York Times Cookbook is one of the simplest I've seen.

1-1/2 pounds (680 grams) asparagus, trimmed
1 large egg
Extra virgin oil
1/2 lemon
Maldon or other flaky sea salt and freshly ground pepper

1. Fill a large pot with water, season with salt, and bring to a boil. Fill a large bowl with ice water. Drop the asparagus into the boiling water and cook until just tender, about 4 minutes. Lift out the spears an plunge them into the ice water. Once cool, drain and dry the asparagus on tea towels.
2. Bring the water to a boil again and drop in the egg. Cook for 9 minutes; let it cool before peeling it.
3. Arrange the asparagus on a platter. Sprinkle with olive oil, and squeeze over a little lemon juice. Place the egg in a sieve and use the back of a spoon to mash it through the sieve and over the asparagus. Finish the dish with a dash of salt and a coarse grind of pepper.

Serves 4.