"At Berta we've been serving this sauce with char-grilled cos," says Carey, "but it also works really well with asparagus."
Grilled asparagus with parmesan cream and anchovies
Australian Gourmet Traveller recipe for grilled asparagus with parmesan cream and anchovies by Berta restaurant in Sydney.
- 20 mins preparation
- 15 mins cooking
- Serves 8
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Ingredients
- 4 bunches asparagus, trimmed
- 10 ml olive oil, for drizzling
- 12 anchovy fillets
Parmesan cream
- 4 egg yolks
- 100 ml chicken stock
- 50 ml white wine
- 100 gm parmesan, finely grated
Method
Main
- 1For parmesan cream, combine egg yolks, stock, wine, 20gm parmesan and a pinch of salt in a heatproof bowl, whisk to combine, then whisk continuously over a saucepan of simmering water until thick (8-10 minutes). Remove from heat, gradually stir in remaining parmesan, season to taste and stand in a warm place until required, whisking occasionally to prevent a skin forming.
- 2Preheat a char-grill pan over high heat until very hot. Drizzle asparagus with olive oil and season to taste, then grill in batches, turning occasionally, until just coloured (3-4 minutes). Arrange asparagus on a platter, spoon over parmesan cream, arrange anchovies on top and serve warm.
Notes
This recipe is from the November 2010 issue of .
Drink Suggestion: Crisp white varietal such as a pecorino from Le Marche. Drink suggestion by Giorgio de Maria
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