ARCHIVE | GRILLED ASPARAGUS
- 6 1/2 ozAsparagus – BlanchedrecipeARCHIVE | GRILLED ASPARAGUS
- 1 eachspring oniontrimmed
- 1/4 tspevooARCHIVE | GRILLED ASPARAGUS
- 1/4 tspkosher saltARCHIVE | GRILLED ASPARAGUS
- 3/4 ozCroutons – TornrecipeARCHIVE | GRILLED ASPARAGUS
- 1 tbspEnglish Peas – BlanchedrecipeARCHIVE | GRILLED ASPARAGUS
- 2 leavesfresh mintleaves1/16″ julienne
- 2 tbspVinaigrette – Spring OnionrecipeARCHIVE | GRILLED ASPARAGUS
- 1 tsplemonwashedjuice
- 1/4 tspkosher saltARCHIVE | GRILLED ASPARAGUS
- 1 eachEggs – Soft Boiledrecipehalvedlengthwise
- 1/8 tspmaldon sea saltARCHIVE | GRILLED ASPARAGUS
- 1 twistspice pepper black ground purefrom mill
- 1/4 tspfinishing evooARCHIVE | GRILLED ASPARAGUS
- 1
Place Asparagus and spring onion onto a sizzle platter. Drizzle with evoo and season with kosher salt.
- 2
Place Asparagus and spring onion onto a hot grill, turning after about 1 minute, allowing vegetables to char on all sides.
- 3
Remove from the grill. Cut each Asparagus spear into thirds.
- 4
Combine grilled vegetables, Croutons, Peas, mint, Spring Onion Vinaigrette, lemon juice and kosher salt into a stainless steel bowl. Gently mix together until ingredients are evenly distributed throughout the mixture..
- 5
Build mixture into the center of the bowl, ensuring all components remain visible.
- 6
Place Egg Halves, yolk side up, onto the Asparagus, as shown in the photo. Season each half with sea salt, freshly cracked pepper and finishing evoo.
Description
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Serving Size
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