Dsc00776_copy_onecolumn

Grilled Asparagus with Soft-Boiled Eggs

by Divina P in Rouxbe Recipes

This dish is serve with the bright flavors of basil-gremolata vinaigrette that blends beautifully to the richness of the eggs and the bitterness of the asparagus.

  • Serves: 4
  • Active Time: 30 mins
  • Total Time: 30 mins

  • Comments: 7
  • Views: 8142
  • Success 100%

Text Recipe
Comments

Step 1: Cooking the Eggs

Cooking the Eggs

To cook the eggs, put them in a saucepan and add enough cold water to cover them. Bring the water to a boil, then reduce to a gentle simmer and cook the eggs for 4 minutes. Immediately drain them and immerse them in ice water for 5 minutes.

Prepare the vinaigrette while the eggs are cooling.

  • 4 medium eggs

Step 2: Preparing the Basil-Gremolata Vinaigrette

Preparing the Basil-Gremolata Vinaigrette

To prepare the vinaigrette, finely chop the garlic and the basil and transfer to a bowl. Zest and juice the lemon. Add the olive oil and whisk to combine. Season with salt and pepper. Cover and set aside until ready to use.

Remove the eggs from the ice bath and transfer to a bowl, then prepare the other mise en place.

  • 2 garic cloves
  • 1/2 cup packed basil leaves
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 3 to 4 tbsp extra virgin olive oil
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

Step 3: Preparing your other Mise en Place

Preparing your other Mise en Place

To start your other mise en place, first preheat your grill to medium. Then, snap off the woody ends of the asparagus and trim the ends, if needed. Place the pine nuts on a pan and toast until lightly brown. Set aside until ready to use.

  • 25 to 30 asparagus spears (depending on thickness)
  • 2 tbsp pine nuts

Step 4: Grilling the Asparagus

Grilling the Asparagus

Once the grill is hot, add the asparagus and cook for 2 to 4 minutes depending on the thickness of the vegetable. Cook the asparagus until just crunchy. Once done, transfer to a plate and spoon a little bit of the vinaigrette and toss to coat.

Step 5: Assembling the Salad

Assembling the Salad

To assemble the salad, transfer the coated asparagus to a serving platter or 4 individual plates. Carefully peel the eggs and cut in half and arrange on top of the asparagus. Spoon some of the vinaigrette over the asparagus and the eggs. Finish by sprinkling with pine nuts and shavings of Parmesan cheese (use a vegetable peeler). Serve.

  • Parmigiano-Reggiano (for garnish)

Notes

Organic eggs add great flavor to this dish.

Related Tips & Techniques

Cs_eggs_l1_t4_thumbnail

How to Boil Eggs

 Preservingveggcolor_t2_thumbnail

The Pigment in Green Vegetables

 Cs_salads_l2_t05_thumbnail

How to Make a Basic Vinaigrette

 Cs_moistheat_l1_t5_thumbnail

What is Simmering?

Cs_herbs_t3_thumbnail

How to Buy & Store Fresh Herbs

Dd_how_to_buy_garlic_thumbnail

How to Buy and Prepare Garlic

 Dd_icebatch_thumbnail

What is an Ice Bath?

 2-3-zesters-_-greaters_thumbnail

Kitchen Tools | Zesters and Graters

 Dd_roastingnuts_thumbnail

How to Roast / Toast Nuts

 01_peeler_thumbnail

Kitchen Tools | Peelers

Related Cooking School Lessons

Cs_eggs_l1_onecolumn

Eggs | Anatomy, Boiling & Scrambling

 Preservingveggcolor_onecolumn

How to Preserve Vegetable Pigments

 Cs_veges__cooking_t2_onecolumn

Cooking Vegetables in Water
Cs_salads_l2_onecolumn

Salad Dressing & Vinaigrette Basics

 Cs_moist_heat_l1_t2_q1_c_onecolumn

Submersion Cooking Methods

 Pb_herbs_main_pfc_onecolumn

How to Use and Cook with Herbs
Dawn T
Rouxbe Staff

Looks and Sounds Delicious

Going to make this on the weekend! thanks

Klaus S

Gremolata

What is a Gremolata vs. a Vinaigrette or Dressing?

Divina P

Gremolata

Gremolata is a chopped herb condiment made of parsley, garlic and lemon zest, which is traditionally served as an important finish to Osso Buco, an Italian dish of Braised Veal Shank.

In this recipe, I added oil and some lemon juice to make a dressing/vinaigrette. And since I don't have parsley, I used basil instead.

Most cooks alter the ingredients of gremolata. They replace parsley with mint or rosemary and lemon with orange depending on the flavor profile of the whole dish. Whoever invented gremolata is a genius. This sprightly mixture adds liveliness to a simple grilled steak, chicken, fish, and prawns or toss with potatoes and vegetables or sprinkle over soups, even with pasta and many others.

The ratio may be used in roughly equal parts, according to the dish or to your own taste.

I hope this helps.

Adam B

Egg Issue

I followed the instructions for the eggs but they seemed to come out under done. They were hard to peel and the white started falling apart, however the yolk was done perfectly. Should I have left them in the simmering water for longer?

Kimberley S
Rouxbe Staff

RE: Egg Issue

If the white was falling apart, it seems as though you just didn't cook them long enough. Also, very fresh eggs can be difficult to peel (see lesson on Boiling & Scrambling Eggs). Cheers!

Onesimo F

Cold eggs

Hi! I prepared this recipe and am quite happy with the results. However, it seems that I let the eggs stay in the ice bath too long, as by the time I plated the dish, they came out cold. Is there an estimated time the eggs should remain in the ice bath that will stop the cooking without making the eggs cold? Or, are they supposed to be served cold?

I looked at the video on ice baths, but there is no reference to timing...

Many thanks!

Dawn T
Rouxbe Staff

RE: Cold Eggs

This is not a Rouxbe recipe, so I cannot say whether or not the eggs were intended to be served cold, hot or even warm. With that said, I do see that Divina has said to leave the eggs in the ice bath for 5 minutes, which makes me think her intention is for them to served cold.

If however, you prefer the eggs to be warm are hot, simply prepare all of your mise en place ahead (the vinaigrette etc.) and then simply poach the eggs and serve them hot over the asparagus. Cheers!

You must be a Rouxbe student to ask questions and comment. If you are already a Rouxbe student, please login. Note: Individual lessons purchased a-la-carte do not include this service.