• This is a simple, seasonal and tasty start to a traditional Italian four-course meal. Grilled asparagus with rocket, Parmesan and fried egg is deliciously tender, crisp and fresh.

    Grilled asparagus with rocket, Parmesan and fried egg

    Serves: 4
    Cooking Time: 30 mins


    • 20 asparagus spears
    • 80ml (1/3 cup) clarified butter
    • sea salt and freshly ground black pepper, to taste
    • 5ml (1 tsp) extra virgin olive oil, plus extra to drizzle
    • 4 large eggs
    • 100g rocket leaves
    • 50g Parmesan, shaved



    Remove the woody end of the asparagus stalks. From the base up, peel halfway up the stems. Blanch the spears in a small pot of boiling salted water. Drain and refresh immediately in ice water.


    Heat a ridged grill pan to hot. At the same time, heat the clarified butter in a non-stick pan. Season the asparagus spears and drizzle lightly with olive oil. Place the spears in the grill pan to heat through and allow the ridges to mark the spears.


    Fry the eggs in the pan with the clarified butter for about a minute, ensuring that the yolks stay runny.


    To serve, divide the asparagus between 4 plates. Place an egg on the asparagus heads. Lightly dress the rocket leaves in the olive oil. Using the asparagus stems as a base, scatter the rocket over with some shaved Parmesan. Sprinkle with sea salt.


    To drink: Cape Point Vineyards Sauvignon Blanc is full of the bracing aroma of the sea, refreshing and densely flavoured at the same time.