3 bunchesasparagus (about 24 stalks)8baby leeks, trimmedFor drizzling: olive oil300 gmcrème fraîche¼ cup each (loosely packed)basil and flat-leaf parsley, coarsely chopped2 tbspthymeFinelygrated rind of 1 lemon, juice of ½60 gmpecorino pepato, plus extra to serv12eggs, at room temperature120 gmgoat’s curd
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.
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.
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.