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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

Method

  • 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
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At A Glance

  • Serves 8 people

Drink Suggestion

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

Featured in

Nov 2012

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