The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Grilled asparagus, herb and goat’s curd baked eggs

You'll need

3 bunches asparagus (about 24 stalks) 8 baby leeks, trimmed For drizzling: olive oil 300 gm crème fraîche ¼ cup each (loosely packed) basil and flat-leaf parsley, coarsely chopped 2 tbsp thyme Finely grated rind of 1 lemon, juice of ½ 60 gm pecorino pepato, plus extra to serv 12 eggs, at room temperature 120 gm goat’s curd


  • 01
  • Preheat oven to 180C. Blanch asparagus until bright green (30 seconds-1 minute), drain, refresh and set aside. Blanch leeks in salted water until bright green (1 minute), drain, refresh and set aside.
  • 02
  • Preheat a char-grill pan over high heat. Drizzle asparagus and leeks with olive oil, season to taste and grill, turning occasionally, until charred (2-3 minutes). Cool slightly, and when cool enough to touch, cut in half widthways and scatter in a shallow 2.2-litre baking dish, then set aside.
  • 03
  • Whisk crème fraîche, herbs, lemon rind and juice, pecorino and 5 eggs in a bowl to combine, season to taste, pour into dish, then crack remaining eggs into dish. Scatter with goat’s curd and extra pecorino, bake until golden and puffed (20-25 minutes), serve warm.

At A Glance

  • Serves 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

Sparkling Vouvray, made with chenin blanc from the Loire Valley.

Featured in

Nov 2012

You might also like...

Ikan bilis with peanuts


Hakka-style eggplant with prawn filling

Watermelon with crisp fish


Turmeric and lemongrass chicken on sugarcane



Roast chicken salad with cider, apple and witlof

Lentil, goat’s cheese and hazelnut salad


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.