Recipes

Twin Eagles Partner Chef Jamie Gwen’s Grilled Asparagus for Spring

Nothing beats basking in the beautiful spring weather, grilling up a hearty family meal right from home in a Twin Eagles outdoor kitchen. Twin Eagles Partner Chef Jamie Gwen’s recipe for grilled asparagus with spring pesto, poached eggs and crispy prosciutto is the perfect spring dish for brunch or dinner. Get the recipe below.

INGREDIENTS

1/4 cup walnuts, toasted

1/4 cup freshly grated Parmesan cheese

Zest of 1 lemon

1 cup fresh basil leaves

1 cup fresh mint leaves

1 garlic clove, raw or roasted

1/3 cup extra virgin olive oil

1 bunch fresh asparagus

Salt and freshly ground pepper

4 large eggs

2 tablespoons white vinegar

4 slices prosciutto

INSTRUCTIONS

To make the pesto, combine the walnuts and cheese in your food processor and pulse until finely chopped. Add the lemon zest, basil, mint and garlic and process until smooth. Drizzle in the olive oil, season with salt and pepper and set aside.

Preheat your Twin Eagles Grill to high heat. Toss the asparagus with a drizzle of olive oil and season with salt and pepper. Grill until crisp-tender and slightly charred, about 2-3 minutes (if you’re using thin asparagus spears, grill for only a short time as they will cook quickly).

To poach the eggs, bring a shallow pot of water to a boil and add the vinegar. Reduce the heat to medium. Break each egg into a small ramekin to ensure that the yolk is intact. Use a spoon to create a circular motion in the water, then add one egg at a time to the pot. (Swirling the water forces the egg white to coagulate around the yolk). Poach the eggs for 2 to 3 minutes or until the yolk is still soft and the white is set. Remove the eggs from the water and drain on paper towels.

For the crispy prosciutto, preheat your oven to 400ºF. Line a baking sheet with parchment paper or aluminum foil and arrange the prosciutto slices in a single layer on the baking sheet. Bake until golden, about 11 minutes. Cool until crispy.

To serve, pile the grilled asparagus on a platter and drizzle all over with the pesto. Top with poached eggs. Crumble the crispy prosciutto over the top and serve.

Serves 4