Grilled Asparagus with Sauce Vierge Recipe
How to make Grilled Asparagus with Sauce Vierge
Method
- To make the sauce, quarter the tomatoes and scoop out the seeds. Cut the flesh into small dice and place in a bowl with the rest of the ingredients. Season well and set aside.
- Preheat a barbecue or chargrill to medium-high heat. Wash the asparagus and snap off the woody ends. Pat dry and toss with a little oil. Season well and place on the barbecue or chargrill. Cook for 2-3 minutes each side or until lightly charred and tender. You may need to do this in several batches.
- For the poached eggs, bring a saucepan of water to a gentle simmer and add the vinegar. Place each egg into a small cup and gently lower it into the saucepan. Poach for 2-3 minutes or until cooked to your liking. Drain on paper towel.
- To serve, place the asparagus on a platter or individual plates. Spoon over the sauce and top with the poached eggs.
Tip: For an extra herby kick, try adding a tablespoon of chopped dill to the mix.
Optional: You can add prosciutto slices to make it a more substantial meal.