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Le Chaudron recipe
Asperges grillées œuf mollet
Grilled asparagus with soft-boiled eggs
⏱ 20 minServes 2Medium280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
500 g (18 oz)green asparagus
2eggs
30 g (1 oz)shaved Parmesan
1 tbspolive oil
1 tbspbalsamic vinegar
1 pinchfleur de sel and pepper
1 tbspchopped hazelnuts
- 500 g (18 oz) green asparagus
- 2 eggs
- 30 g (1 oz) shaved Parmesan
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 pinch fleur de sel and pepper
- 1 tbsp chopped hazelnuts
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Snap off the tough ends of the asparagus; they break where the tender part begins.
- Lower the eggs into boiling water and cook for exactly 6 minutes.
- Plunge into ice water, then peel carefully.
- Meanwhile, toast the hazelnuts in a dry skillet for 2 minutes and rub in a towel to remove the skins.
- Brush the asparagus with olive oil and salt very lightly.
- Heat a griddle over high heat (220°C / 425°F) and cook the asparagus for 6 minutes, turning.
- They should be tender-crisp with good grill marks. Roughly chop the hazelnuts.
- Plate the asparagus with the halved eggs, drizzle with balsamic vinegar and sprinkle with Parmesan and hazelnuts.
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