GRILLED ASPARAGUS AND POACHED EGG
Portions : 4 - Preparation : 5minutes - Cooking : 10 minutes
Ingredients
- 2 bunches Quebec asparagus, trimmed and cleaned
- 2 garlic cloves, finely chopped
- 45 ml (3 tbsp.) white balsamic vinegar
- 45 ml (3 tbsp.) olive oil
- 45 ml (3 tbsp.) white vinegar
- 4 eggs
- 8 rustic bread croutons
- 125 ml (1/2 cup) freshly grated Parmesan cheese
- Salt and pepper to taste
Preparation
- Preheat the BBQ to maximum.
- In a bowl, combine asparagus, garlic, balsamic vinegar and olive oil. Season generously with salt and pepper.
- Place the asparagus on the BBQ grill and cook for 2 minutes on each side.
- Set the asparagus aside, wrapped in aluminum foil.
- In a saucepan, bring water to a simmer. Add a tablespoon (15 ml) of salt and the white vinegar.
- Break each egg into a small individual container.
- Carefully pour the eggs into the simmering water.
- Cook in the water for 3 to 4 minutes. Remove eggs 1 at a time and place on paper towel. Season with salt and pepper.
- Divide the asparagus between the plates, then place 1 egg, 2 croutons and cover with Parmesan cheese.
