Awesome Asparagus
Serves 4
Recipe By: Rodger's collection
4 bundles fresh asparagus -- trimmed and tied (6 to 8 spears each)
1 cup Pecorino cheese -- grated (or substitute fresh Parmesan grated)
1 lemon, juiced
extra-virgin olive oil
freshly ground black pepper
4 large eggs -- poached
fresh mint -- chopped, for garnish
Make the sauce. Whisk the lemon juice into the grated cheese and
drizzle in enough olive oil to make a creamy dressing, set aside.
Poach four eggs. Meanwhile, cook the asparagus bundles in boiling
salted water until just tender (3 to 4 minutes). Remove the string and
place an asparagus bundle on each of 4 plates. Drizzle with the cheese
sauce. Place a poached egg on top of each asparagus bundle. Sprinkle
with fresh chopped mint and drizzle the plate with some additional
olive oil and freshly cracked black pepper. Serve immediately.
Recipe Notes
I developed this based on a Cooking show with two expat. Australian
chefs who had gone home to Australia for a visit (Curtis Stone and Ben
O'Donohughe. This was really an unusual sauce. Looks like a cream
sauce or hollandaise but it's just cheese and lemon and oil. The
poached egg on top of each serving is very italian. Great showcase
recipe. - RC
Printed from A Cook's Books -- Recipe management for Macintosh
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