• 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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