Justine Schofield's Grilled Asparagus with Birch & Waite Creamy Caesar Dressing
|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|
- 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.
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