Grilled Asparagus PT20M https://img4.recipesrun.com/201907/2019/1014/b3/a/533264/300x200x90.jpg 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! 4 servings 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
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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!
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    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
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    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.
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    04 Author
    Ellie Ellie
    1078 Recipes
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