Recipe by Chef Kevin O'Connor, the chef-at-large for Cobram Estate an extra virgin olive oil brand. Photography by Stephanie Russo.
Great asparagus doesn’t need much more than just a proper grilling over the fire to be delicious. The addition of eggs and almonds add texture and turn simply grilled asparagus into a hearty dish.
• Fresh Asparagus
• Pasture Eggs
• Whole Almonds
• Cobram Estate Extra Virgin Olive Oil
• Fresh Lemon
• Miner’s Lettuce or other wild greens
1/ Start by placing the almonds in a Barebones Cast Iron Skillet near the fire to slowly toast. I like to keep them by the fire for a better portion of the day to take on all the smoky aromas. After the almonds are crunchy and toasty, finish them with a light coating of extra virgin olive oil and season with salt. Keep near the fire until you’re ready to serve.
2/ Gently place eggs in boiling water and let them cook for exactly six minutes. While the eggs are cooking prepare a bowl of very icy water. Immediately remove the eggs from the water after six minutes and submerge in to the ice water. Let the eggs cool completely before peeling. Leave the eggs whole until it’s time to serve.
3/ Prepare the coals for grilling. Toss asparagus in a liberal drizzling of olive oil and a pinch of salt. Cook spears on both sides until lightly charred. Just before removing from the grill, finish the asparagus with a squeeze of lemon.
4/ Plate the asparagus and finish with a scattering of toasted almonds, halved eggs, and wild herbs. Be sure to season the eggs with salt before bringing the dish to the table.