For as much as I’ve been cooking and photographing food lately it’s all been for other people.
The mojo to create new things had gone a bit walk-about… but as is the case with life the most simple of things can open the flood gates.
If you follow along on Instagram you would have seen the gorgeous delivery of new season asparagus that landed on my doorstep a few weeks back. To say they provided the spark of inspiration I needed would be an understatement.
Both RJ and I love asparagus and, as I block the imported South American stuff from entering our kitchen whenever possible, we were quite excited to partake in the sweet, snappy spears from new-season Australian crops.
For as good as the spears were raw (crazy sweet and tender) the first plan of attack was Roasted Asparagus with a simply perfect Parmesan crust — dipped in a gooey egg because that’s what gooey eggs are for.
As for what was done with the rest of it you can take a peek here, here, here and here — let me know what you want to see first!
Parmesan Roasted Asparagus
Sweet new-season asparagus, coated in parmesan and roasted to perfection. While this would make an ideal side dish we simply ate it straight off the pan, dipping each piece into a soft boiled egg.
- 1 – 2 bunches medium asparagus spears
- finely grated parmesan or pecorino
- olive oil
- sea salt and freshly cracked pepper
- soft boiled egg, to serve
Preheat griller (broiler) to high. Wet a piece of baking paper, squeeze out excess water and use to line a baking tray.
Trim bases from asparagus, drizzle with olive oil and rub to coat. Dredge in grated parmesan and place on prepared tray.
Grill 5 mins until golden, turning once and sprinkling with a bit more parmesan half way through. Sprinkle with a tiny pinch of sea salt and a generous crack of pepper then serve as is, or with a soft boiled egg for dipping.
- Cheese: Get a small wedge of parmesan and keep it in the freezer — it will still grate easily after a minute or two out on the bench and it means you never have to buy the fake stuff again.
- Egg: place eggs in a pot of cold water and heat on high. The minute the water comes to the boil cover pan, remove from heat and let sit 4 mins for a very soft egg (or longer for a firmer one). Rinse in cold water then cut or peel off top. Disclaimer: this works for me almost every time, then sometimes it doesn’t and I end up with an egg like the one in the photo, use whatever method works for you…
vegetarian // gluten-free // soy-free // nut-free // almost recipe
Asparagus was gifted for editorial consideration in accordance with my editorial policy. All opinions are fully my own and this post is not sponsored. Please direct any concerns to the gooey egg.
Brenda Hayes says
Sounds delicious. Have to wait 7 more months here in western NYS .Enjoy.