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Serves: 2

Griddled Asparagus with Fried Egg, Roasted Tomatoes & a Watercress Vinaigrette

  • Prep Time

    10 min.

  • Cooking Time

    10 min.

  • Method

    Indirect

  • Prep Time

    10 min.

  • Cooking Time

    10 min.

  • Method

    Indirect

Ingredients

Asparagus With Egg  Rt  Extend 346X318
  • 8 asparagus spears
  • 2 eggs
  • 100g watercress
  • 1/2 lemon, juice of
  • 4 tbsp olive oil
  • 10 cherry vine tomatoes

Instructions

    In the kitchen:

  • 01 Blitz 50g of watercress with the lemon juice and 2 tbsp of olive oil in a blender, adding more oil to loosen if needed. Season to taste and set aside.
  • At the barbecue:

  • 01 Toss the tomatoes in a tbsp of olive oil to lightly coat then place on a Weber Style Grill Pan and barbecue on a medium in-direct heat for 10 minutes.
  • 02 Prepare the asparagus by gently bending each spear until it snaps naturally at the point of tenderness (discard the bottoms). Drizzle with olive oil, season and place on a pre-heated griddle with 2 tbsp of cold water (to create steam). Barbecue for 4 minutes turning half way through.
  • 03 Put the asparagus to one side of the griddle, lightly oil the space and fry the eggs.
  • 04 Assemble the dish by layering up all the prepared ingredients on to two plates, then drizzle with the watercress dressing.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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