Grilled Asparagus with Sauce Vierge Recipe

How to make Grilled Asparagus with Sauce Vierge


  1. 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.
  2. 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.
  3. 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.
  4. 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.