Grilled Asperagus
This unique and delightful recipe combines the earthy flavors of asparagus with the rich and savory elements of crispy bacon, perfectly poached egg yolks, and slivers of Parmesan cheese. The elegant presentation of asparagus spears topped with a nest of crispy angel hair pasta, a luscious poached egg yolk, and the salty crunch of bacon is sure to impress your guests at any gathering. Enjoy the harmonious blend of textures and flavors in this visually stunning dish that is as delicious as it is beautiful!
— Constant Cookbook
Ingredients
- 20 asperagus tips
- 4 bacon rashers
- 4 birdsnests made of angelhair or similar pasta
- 4 eggyolks
- slithers of parmesan
Instructions
- boil angelhair briefly and cool down. Once cooled layer a spoon in shape of nest and deepfry for a sec till browned
- cut bacon into small pieces and panfry till crusty
- griddle asperagus till cooked- keep warm In measntime poach eggyolk till slightly set but still runny
- divide asperagus over plates-sprinkle bacon and parmesan over them
- put poached yolks into nests and serve
Yield
Serves 4
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