Serves:
Prep time:
| Thick Asparagus Spears, Woody Ends Trimmed, Ends Peeled | 16 |
| Free Range Eggs | 4 |
| White Vinegar | 30 mL |
| Chives, Finely Snipped | 1 bunch |
| Toasted Hazelnuts, Roughly Chopped | 2 tbsp |
| Freshly Shaved Parmesan | 1 handful |
| Pinch Of Salt | Qty |
| Creamy Caesar Dressing | 125 mL |
Method
- Pre heat a grill pan or BBQ to medium-high heat. Lightly oil the asparagus and grill for 3-4 minutes until lightly charred and just tender.
- Bring a large saucepan of water to boil, add vinegar, then turn down the heat to low. Gently crack eggs individually into a glass and, one at a time, slip into simmering water. Poach for 3 minutes until just set, then remove with a slotted spoon and drain on paper towel. Season with salt.
- Place asparagus on serving plates and drizzle over Birch & Waite Creamy Caesar Dressing. Rest egg on top and sprinkle with chives and hazelnuts.
Recipe created by Justine Schofield for Birch & Waite.
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