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grilled asparagus

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Grilled Asparagus

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
Directions :
  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.
  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.
  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.
  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.

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