Asparagus two ways

When cooked right, asparagus is delizioso! Here Gino gives us two different ways to serve it up.


Serves 4


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.


Serves 4


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.

The recipes are all taken from Gino's new book - click here for more information.