Asparagus two ways
When cooked right, asparagus is delizioso! Here Gino gives us two different ways to serve it up.
GRILLED ASPARAGUS WITH POACHED EGG
300g asparagus, woody ends removed 6 tablespoons extra virgin olive oil3 tablespoons white wine vinegar4 very fresh eggsSalt and freshly ground black pepper
Heat a ridged cast-iron chargrill pan over a high heat for 5 minutes. Meanwhile, put the asparagus on a plate and drizzle over 2 tablespoons of the oil. When the pan is very hot, lay the asparagus in the pan and grill for about 5 minutes or until tender but still al dente, turning occasionally.
Meanwhile, prepare the poached eggs. Place a medium saucepan filled with 2.5 litres of hot water over a high heat. Stir in the vinegar and some salt. Bring to the boil then reduce the heat to a gentle simmer.
Poach the eggs in 2 batches. Break one egg into a cup. Slowly slide it into the water. Repeat for the second egg, keeping it well apart from the rest so the eggs are not touching each other.
Poach very gently for 3–4 minutes or until the white is set. Keep the water at a very gentle simmer throughout to ensure the eggs do not become too hard; you just want a few bubbles breaking the surface. Using a slotted spoon, lift out the eggs and transfer to a plate or kitchen paper to drain. Repeat for the remaining eggs.
Divide the asparagus between warm plates and carefully place 1 poached egg on top of each serving. Season with a pinch of salt and pepper and drizzle over the remaining 4 tablespoons of oil.
ASPARAGUS WITH BUTTER AND PECORINO
150g salted butter400g asparagus spears, woody ends removed80g freshly grated pecorino cheese Salt and freshly ground black pepper
Bring a large saucepan of salted water to the boil over a high heat. Add the asparagus to the boiling water and simmer for 4 minutes or until just tender. Drain well.
Meanwhile, melt the butter in a small saucepan over a low heat.
Arrange the asparagus on a large serving platter or individual plates. Pour over the melted butter and season with salt and pepper. Sprinkle over the pecorino.