GILL MELLER’S Grilled parmesan asparagus soldiers with Stonegate Estate Organic dippy eggs

There’s something very appealing about the way Parmesan melts and crisps under a hot grill, turning salty and brittle in places. Now combine that crisp cheese with fresh asparagus and you have a seriously good combo. It makes a standalone dish in its own right, or a very good accompaniment or side to fish or roast chicken. Happily, it also goes particularly well with your boiled Stonegate Estate eggs, for breakfast.

Preparation time 5 minutes | Cook time 6 minutes | Serves 2

INGREDIENTS

2 fresh Stonegate Estate Organic eggs

6-8 firm, snappy asparagus spears

3-4 sprigs of thyme, leaves picked

A small piece of Parmesan

A little extra virgin olive oil

Flaky sea salt and freshly ground black pepper

METHOD

  1. Bring a small pan of water to the boil for the Stonegate Estate eggs. When it is simmering away, carefully lower in the eggs one at a time. Cook for 4 minutes.
  2. Arrange the asparagus spears over a tray, trickle with extra virgin olive oil, then roll them in it to coat. Finely grate over the Parmesan. Turn the asparagus through the Parmesan so it’s lightly coated. Scatter over the thyme and season with salt and black pepper.
  3. Place the tray under a high grill and cook until the asparagus is tender, blistered in places and the Parmesan has melted into crisp, golden shards.
  4. To eat, crack the Stonegate Estate eggs and remove the top to reveal the runny yolk. Serve alongside the grilled asparagus, with a final trickle of your best olive oil, and enjoy.
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