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Grilled asparagus with parmesan cream and anchovies

You'll need

4 bunches asparagus, trimmed 10 ml olive oil, for drizzling 12 anchovy fillets   Parmesan cream 4 egg yolks 100 ml chicken stock 50 ml white wine 100 gm parmesan, finely grated


  • 01
  • For parmesan cream, combine egg yolks, stock, wine, 20gm parmesan and a pinch of salt in a heatproof bowl, whisk to combine, then whisk continuously over a saucepan of simmering water until thick (8-10 minutes). Remove from heat, gradually stir in remaining parmesan, season to taste and stand in a warm place until required, whisking occasionally to prevent a skin forming.
  • 02
  • Preheat a char-grill pan over high heat until very hot. Drizzle asparagus with olive oil and season to taste, then grill in batches, turning occasionally, until just coloured (3-4 minutes). Arrange asparagus on a platter, spoon over parmesan cream, arrange anchovies on top and serve warm.
This recipe is from the November 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Crisp white varietal such as a pecorino from Le Marche.

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