Chef's Recipes

Grilled asparagus with parmesan cream and anchovies

Australian Gourmet Traveller recipe for grilled asparagus with parmesan cream and anchovies by Berta restaurant in Sydney.

By O Tama Carey, Andrew Cibej & Daniel Johnston
  • Serves 8
  • 20 mins preparation
  • 15 mins cooking
Grilled asparagus with parmesan cream and anchovies
Grilled asparagus with parmesan cream and anchovies

“At Berta we’ve been serving this sauce with char-grilled cos,” says Carey, “but it also works really well with asparagus.”

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
  • 1
    For 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.
  • 2
    Preheat 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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  • Author: O Tama Carey, Andrew Cibej & Daniel Johnston