When you grill asparagus it intensifies the flavour because, unlike blanching or steaming, it hasn't come in contact with water, so the spears cook in their own juices. If you know how to poach an egg, this is an excellent alternative to soft boiled.
1 garlic clove
pinch sea salt flakes
2 egg yolks
2 tsp Dijon mustard
75ml extra virgin olive oil
75ml vegetable oil
1 tbsp lemon juice
20 large asparagus spears, peel the bottom 4cm
chopped parsley to garnish
To make the ali oli, crush the garlic and salt to a paste with a mortar and pestle. Place in a bowl, add the yolks and mustard and gently whisk together. Combine the oils and while whisking continuously, drizzle in the oil until it is all used and the mixture firms. Check seasoning, add lemon juice and combine. Chill until needed.
Add the eggs to boiling water and simmer for 4 minutes, remove and chill in iced water.
Preheat a grill, lightly oil the asparagus and grill until cooked and coloured. Lie asparagus on a plate, drizzle over some ali oli, place a peeled egg on top and cut it open a little. Sprinkle with parsley and season.