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Grilled asparagus, herb and goat’s curd baked eggs

Recipe for grilled asparagus, herb and goat’s curd baked eggs.

By Alice Storey & Emma Knowles
  • Serves 8
  • 15 mins preparation
  • 20 mins cooking plus cooling
Grilled asparagus, herb and goat’s curd baked eggs
Grilled asparagus, herb and goat’s curd baked eggs

Ingredients

  • 3 bunches asparagus (about 24 stalks)
  • 8 baby leeks, trimmed
  • For drizzling: olive oil
  • 300 gm crème fraîche
  • ¼ cup each basil and flat-leaf parsley, coarsely chopped (loosely packed)
  • 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

Main
  • 1
    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.
  • 2
    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.
  • 3
    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.

Notes

Drink Suggestion: Sparkling Vouvray, made with chenin blanc from the Loire Valley. Drink suggestion by Max Allen