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

Prep time:

Thick Asparagus Spears, Woody Ends Trimmed, Ends Peeled16
Free Range Eggs4
White Vinegar30 mL
Chives, Finely Snipped1 bunch
Toasted Hazelnuts, Roughly Chopped2 tbsp
Freshly Shaved Parmesan1 handful
Pinch Of SaltQty
Creamy Caesar Dressing125 mL


  1. 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.
  2. 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.
  3. 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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