New season asparagus stands alone as a premium seasonal dish. However, combine it with a premium EVOO, free range eggs and intense parmesan and the result is extraordinary!

Chef: Dandaragan

Ingredients:

• 2 bunches asparagus
• 4 free range eggs
• 80g shaved parmigiano
• Dash of Dandaragan Estate EVOO mild
• 1 tspn balsamic vinegar
• Sea salt and black pepper

No. Serves: 2

Cooking Instructions:

• Trim asparagus taking off ?stalky? bottom.
• Lightly oil a grill pan with EVOO and char grill asparagus on all sides. Takes approx 2 minutes.
• Take asparagus from pan, drain and divide onto 4 white plates.
• “De glaze” bottom of pan with balsamic vinegar and a little more EVOO, and drizzle sauce over the asparagus.
• Simmer some salted water and lightly poach eggs.
• Place one poached egg on top of each asparagus plate.
• Garnish with shaved parmesan cheese