Grilled Asparagus

By Ellie

4 Person

20 Minutes

0 Calories

When it's nice out, always grill your vegetables. Those grill marks add so much flavor. And can make pretty much any green vegetable feel like less of a chore. Nothing beats the flavor of asparagus, coated in olive oil, sprinkled with salt, and quickly grilled. Mmm. Asparagus. You can steam them, boil them, roast them, but I don’t think anything beats the flavor of asparagus that are simply grilled. The smoky flavor, the char marks. Tender, but still with a little crunch. Seriously good!

Ingredients

salt
ground pepper
1/2 cup freshly grated pecorino cheese
1 tsp. finely grated lemon zest
1/2 cup fresh lemon juice
4 eggs
2 tbsp. extra-virgin olive oil
1 pound thin asparagus

Method

01

Light a grill and oil the grate. On a baking sheet, toss the asparagus with the 2 tablespoons of olive oil and season with salt. Grill over moderate heat, turning until the asparagus is lightly charred and crisp-tender, 3 to 4 minutes. Transfer the asparagus to plates and keep warm.
02

Bring a medium saucepan of water to a simmer. Add the 1/4 cup of lemon juice and season with salt. Stir the water to create a vortex.
03

Crack the eggs into 4 small bowls. Add the eggs one at a time, stirring gently in the same direction so they do not settle. Poach over moderate heat until the whites are set and the yolks are runny 3 minutes. Transfer the eggs to paper towels to drain briefly.
04

Set the eggs on the asparagus. Drizzle with the remaining 1/4 cup of lemon juice and sprinkle the lemon zest and cheese on top. Season generously with pepper and serve.

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Grilled Asparagus

4.7

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 10 Mins
Total Time 20 Mins

02 Ingredients

salt

ground pepper

1/2 cup freshly grated pecorino cheese

1 tsp. finely grated lemon zest

1/2 cup fresh lemon juice

4 eggs

2 tbsp. extra-virgin olive oil

1 pound thin asparagus

03 Method

Step 1

Light a grill and oil the grate. On a baking sheet, toss the asparagus with the 2 tablespoons of olive oil and season with salt. Grill over moderate heat, turning until the asparagus is lightly charred and crisp-tender, 3 to 4 minutes. Transfer the asparagus to plates and keep warm.

Step 2

Bring a medium saucepan of water to a simmer. Add the 1/4 cup of lemon juice and season with salt. Stir the water to create a vortex.

Step 3

Crack the eggs into 4 small bowls. Add the eggs one at a time, stirring gently in the same direction so they do not settle. Poach over moderate heat until the whites are set and the yolks are runny 3 minutes. Transfer the eggs to paper towels to drain briefly.

Step 4

Set the eggs on the asparagus. Drizzle with the remaining 1/4 cup of lemon juice and sprinkle the lemon zest and cheese on top. Season generously with pepper and serve.

04 Author

Ellie

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