Grilled asparagus, herb and goat’s curd baked eggs

AT A GLANCE

  • Serves 8 people

  • 3 bunches asparagus (about 24 stalks)
  • 8 baby leeks, trimmed
  • For drizzling: olive oil
  • 300 gm crème fraîche
  • ¼ cup each (loosely packed) basil and flat-leaf parsley, coarsely chopped
  • 2 tbsp thyme
  • Finely grated rind of 1 lemon, juice of ½
  • 60 gm pecorino pepato, plus extra to serv
  • 12 eggs, at room temperature
  • 120 gm goat’s curd
01   Preheat oven to 180C. Blanch asparagus until bright green (30 seconds-1 minute), drain, refresh and set aside. Blanch leeks in salted water until bright green (1 minute), drain, refresh and set aside.
02   Preheat a char-grill pan over high heat. Drizzle asparagus and leeks with olive oil, season to taste and grill, turning occasionally, until charred (2-3 minutes). Cool slightly, and when cool enough to touch, cut in half widthways and scatter in a shallow 2.2-litre baking dish, then set aside.
03   Whisk crème fraîche, herbs, lemon rind and juice, pecorino and 5 eggs in a bowl to combine, season to taste, pour into dish, then crack remaining eggs into dish. Scatter with goat’s curd and extra pecorino, bake until golden and puffed (20-25 minutes), serve warm.

Topics:

GOAT'S CURD, MODERN AUSTRALIAN, BASIL, SPRING, DRINK SUGGESTION, EGGS, PARSLEY, CREME FRAICHE, LUNCH, LEEKS, PECORINO, ASPARAGUS, THYME

Recipe:

EMMA KNOWLES , ALICE STOREY

Photography:

PRUE RUSCOE

Styling:

MEGAN MORTON, EMMA KNOWLES , ALICE STOREY

Drinking Suggestion:

SPARKLING VOUVRAY, MADE WITH CHENIN BLANC FROM THE LOIRE VALLEY. , suggested by MAX ALLEN

FEATURED IN

Nov 2012

Nov 2012

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