Grilled asparagus with rocket, Parmesan and fried egg

June 26, 2009 (Last Updated: January 11, 2019)
Grilled asparagus with rocket, Parmesan and fried egg recipe

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

Ingredients

  • 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

Instructions

1

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.

2

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.

3

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

4

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.

Notes

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

 

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