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Recipes

Grilled Asparagus Topped with a Fried Egg
Serves 6

This is a wonderfully rustic and delicious way to serve asparagus. Serve this on its own or on a bed of greens drizzled with some extra virgin olive oil and fresh lemon juice. It’s also amazing served on top of a grilled rib eye steak!

Ingredients:
For the asparagus:
2 lbs (900 grams) asparagus
2 tbsp (30 ml) extra virgin olive oil
2 tsp kosher salt
Freshly ground pepper

For the eggs:
3 tbsp (30 ml) butter
6 eggs
12 thin strips La Scala cheese* or fresh Parmesan cheese (use a peeler to achieve a thin strip)

* La Scala is a firm cheese made by Natural Pastures Cheese Company in Courtenay and can be found at local grocery stores or at Natural Pasture’s storefront.

Directions:

Asparagus: Hold the cut end in one hand and bend until the asparagus snaps. With a paring knife, trim the ends so they are even.
Toss the asparagus in the olive oil, salt and pepper.
You can grill the asparagus on the barbecue or broil it in the oven. If grilling, place a cooling rack over the top of the barbecue rack with the grates going in the opposite direction to prevent the asparagus from rolling through the grate. Grill on medium-high heat for approximately 4 minutes on one side, turn and grill for a further 4 minutes. If broiling, place the asparagus on a baking sheet in one layer and broil for 3-4 minutes, turn the asparagus and broil for a further 3-4 minutes. If broiling, keep a close eye on the asparagus to keep from burning. Set aside and keep warm until ready to plate.
Eggs: In a cast iron or non-stick pan, melt the butter over medium heat. Break one egg a time into the pan; don’t let the eggs overlap, if you need to, do the eggs in batches. The yolk should remain runny.
To plate: Place an even number of asparagus spears on 6 plates, slide a fried egg over each portion of asparagus and season the yolk with a sprinkle of kosher salt and freshly ground pepper. Top with the thinly shaved La Scala or Parmesan cheese and drizzle with the butter from the pan. If desired, place the plate under the broiler for 15 second to melt the cheese.

Asparagus
Cooking with asparagus …

Fresh asparagus is a sure sign of spring. Available as early as April until May or June, the taste of fresh asparagus will make you wonder why you would ever eat it out of season again – the price is right too.

Look for spears that are of medium thickness – too thin and they tend to be stringy, too thick and they tend to be less flavourful. When storing, keep them standing upright in about 2 cm of water and loosely covered with a plastic bag. This keeps them fresh and helps keep the tips from curving. If your fridge cannot accommodate upright asparagus, you can also wrap the ends in a moist paper towel and lay them on their sides.

My preferred method of preparing asparagus is medium to high heat grilling. This method of cooking caramelizes the asparagus and intensifies the flavour. This month’s recipe involves grilled asparagus. If grilling isn’t an option for you, try using the broiler in your oven – just make sure you don’t walk away!

Growing asparagus …

From a commercial perspective asparagus requires a considerable growing area; it has a limited production season; and it takes at least three years from seed to come into production. This is why asparagus tends to be relatively expensive. If you love the taste of asparagus but not the price, why not try growing your own?

Asparagus is hardy from zones 1-4, which means it will tolerate temperatures as low as -40°C. Commercial growers usually start asparagus from seed, but most home gardeners start it from two-year-old roots. Once planted, asparagus roots can be productive for at least fifteen years.

During the summer, asparagus needs deep watering to keep the roots active and growing.

If you’ve started with two-year-old roots, you can begin harvesting a few spears for a period of four to six weeks after the second year. When the spears are six to eight inches high, cut them at a 45 degree angle about 1½ inches below the soil line. At the start of the harvesting season, you will probably harvest every three days, but as the soil becomes warmer, a daily harvesting can take place. If any spears get away on you, let them develop into foliage. Once the spears become very thin, it’s a sign the roots are near exhaustion, and it is time to stop cutting.

Let the plumes grow all summer. In the Lower Mainland, the plumes should be cut off in September and the roots covered with 4 inches of coarse manure.

Drinking with asparagus …

The rule of thumb when pairing wine with asparagus is to avoid anything with heavy oak or heavy tannins. Asparagus pairs well with white, something like a sauvignon blanc or pinot gris. If you want to try a red go with something like a fruit forward pinot noir.
Of course, you could find a wine that defies all the rules and you may enjoy that too.

Remember, it’s about what you like not what you’re supposed to like!