Grilled Asparagus With Poached Egg, Parmigiano And Lemon Zest

01Method

1. 1

   Heat a grill pan or outdoor grill to medium-high.

2. 2

   Bend each asparagus spear near the base and let it snap at its natural breaking point; discard the woody ends. Coat the spears in olive oil and season with salt, then grill until lightly charred and tender — about 2–3 minutes for thin spears or 5–7 minutes for thicker ones. Transfer to a serving platter. Grill the bread slices until crisp and charred on both sides, then rub each piece firmly with the raw garlic clove. Set aside with the asparagus.

3. 3

   Prepare an ice-water bath in a large bowl and keep it close to the stove — this will hold the eggs after poaching.

4. 4

   Fill a medium saucepan two-thirds full with water, add the white wine vinegar, and bring to a boil. Lower the heat until the water is barely trembling. Carefully crack each egg and slide it in. Cook for 3–4 minutes until the whites are set but the yolks remain runny. Lift the eggs out with a slotted spoon and transfer them to the ice-water bath.

5. 5

   To assemble: toss the rocket with half the lemon juice, a drizzle of olive oil, and a pinch of salt until lightly coated — adjust with more lemon juice and oil as needed; the leaves should be dressed but not soggy. Divide the rocket among four plates and lay the asparagus on top.

6. 6

   Bring the poaching water back to a gentle simmer. Return the eggs to the pan for 1–2 minutes to reheat. Remove with a slotted spoon and blot dry on a clean kitchen towel. Place one egg on the asparagus on each plate and finish with salt, Parmesan, and lemon zest. Drizzle the grilled bread generously with olive oil, cut each slice in half on the diagonal, and lean the halves against the egg.