Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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
GT
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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

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

recipes

Hakka-style eggplant with prawn filling

Watermelon with crisp fish

recipes

Turmeric and lemongrass chicken on sugarcane

Corndogs

recipes

Roast chicken salad with cider, apple and witlof

Lentil, goat’s cheese and hazelnut salad

recipes

conversion tool

 
get the latest news

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

×