Grilled White Asparagus with Egg Topping
Delight your taste buds with this elegant recipe for Grilled White Asparagus with Egg Topping—a seasonal showstopper that's as visually stunning as it is delicious. This dish features tender, smoky white asparagus spears, perfectly charred on the grill to enhance their natural sweetness. The asparagus is crowned with a luxurious topping of creamy grated eggs gently folded with melted butter, Parmesan cheese, fresh parsley, and a bright pop of lemon zest for a gourmet finish. With just 30 minutes from prep to plate, this recipe is perfect for a sophisticated side dish or light main course. Serve it as a spring-inspired addition to your table, and watch it become a new favorite. Perfect for those seeking a quick yet refined grilled vegetable recipe that's packed with flavor and visual appeal!
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Recipe Information
Ingredients
- 12 pieces white asparagus spears
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons Parmesan cheese, finely grated
- 3 pieces large eggs
- 1 tablespoon butter
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon lemon zest
Instructions
Trim the tough, woody ends off the white asparagus spears and peel the lower two-thirds of the stems using a vegetable peeler.
Preheat your grill or grill pan to medium-high heat.
In a small bowl, toss the asparagus spears with olive oil, salt, and black pepper, ensuring they are evenly coated.
Place the asparagus on the grill and cook for 8-10 minutes, turning occasionally, until they are tender and have nice grill marks.
While the asparagus is grilling, prepare the egg topping. Place the eggs in a small saucepan, cover with water, and bring to a gentle boil. Cook for 8 minutes for a slightly soft center.
Transfer the eggs to a bowl of cold water to cool slightly, then peel them carefully and grate them on the fine side of a grater into a bowl.
In a small skillet, melt the butter over low heat. Add the grated eggs and gently mix with a spatula for a creamy texture. Stir in the Parmesan cheese, fresh parsley, and lemon zest. Season with a pinch of salt and black pepper to taste.
To serve, arrange the grilled white asparagus spears on a platter. Spoon the warm egg mixture evenly over the top.
Garnish with a sprinkle of additional parsley or Parmesan if desired, and serve immediately.
Nutrition Facts
Calories |
853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 599 mg | 200% | |
| Sodium | 1642 mg | 71% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 15.8 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 466 mg | 36% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2693 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
