Grilled green asparagus with organic fried egg & parmesan
Simple, fresh, and delicious grilled green asparagus paired with a perfectly fried egg and a sprinkle of Parmesan cheese, drizzled with a flavorful sauce made from the trimmed asparagus ends.
What you need
How Maurice does it
- 1
Trim the woody ends of the asparagus and set the ends aside. Cut the asparagus spears in half.
- 2
In a pot, melt butter over medium heat. Add the trimmed asparagus ends, chopped shallot, minced garlic, thyme sprigs, and lemon slice. Sauté for 2-3 minutes until fragrant.
- 3
Pour in the red wine and water. Bring to a simmer and cook for 10-15 minutes to infuse the flavors.
- 4
Strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids to extract all liquid. Discard solids. Set sauce aside.
- 5
Preheat a grill pan over medium-high heat. Lightly oil the pan.
- 6
Place the asparagus spears on the hot grill pan and cook for 3-4 minutes per side, turning with tongs, until tender and charred. Remove and set aside.
- 7
In a frying pan, heat olive oil over medium heat. Crack the eggs into the pan and fry until the whites are set but the yolks are still runny, about 2-3 minutes.
- 8
To serve, arrange the grilled asparagus on a plate. Top with the fried eggs. Drizzle the reserved sauce over the asparagus and eggs. Sprinkle generously with grated Parmesan cheese and black pepper.
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