Spring brings asparagus season, and asparagus just screams for two of my favorite ways to prepare food… grilled, and with an egg on top. Recently, Bon Appetit called “anything with an egg on it” one of the hottest trends. Trendy or not, we’ve been putting egg on “stuff” for a while, and we love it.
Grilled Asparagus Milanese is simple to prepare, and an oddly rustic yet elegant addition to your spring meal.
1 bunch asparagus
2 tsp olive oil
1 tsp garlic powder
Salt and Pepper to taste
Balsamic Vinegar to taste
Grated Parmesan cheese
Snap the tough ends off of each asparagus stalk. Lay on a single layer on a plate and coat with olive oil. Sprinkle with garlic powder, salt and pepper. Grill on direct heat until slightly charred, about 10 minutes. Remove from grill and divide onto two plates.
Fry eggs in light coating of olive oil, sunny side up. Sprinkle with coarse salt and pepper. Place one egg atop each pile of asparagus. If desired, spray lightly with balsamic vinegar. Grate parmesan cheeses on top of egg yolk before serving.
Adding an egg on top of produce does not always seem to be an intuitive thing to do. But the egg yolk oozes onto the asparagus like a rich dressing, adding a complexity to the flavor that is hard to beat. Served with a perfectly grilled tenderloin aside a salad of arugula, tomato and cucumber, this meal serves as a early, healthy introduction into the grilling season.