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Grilled asperagus

By sara66 (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • A challenge
  • Serves 4
Grilled asperagus a la Lumiere Cheltenham


  • 20 asperagus tips
  • 4 bacon rashers
  • 4 birdsnests made of angelhair or similar pasta
  • 4 eggyolks
  • slithers of parmesan


  • STEP 1
    boil angelhair briefly and cool down. Once cooled layer a spoon in shape of nest and deepfry for a sec till browned
  • STEP 2
    cut bacon into small pieces and panfry till crusty
  • STEP 3
    griddle asperagus till cooked- keep warm In measntime poach eggyolk till slightly set but still runny
  • STEP 4
    divide asperagus over plates-sprinkle bacon and parmesan over them
  • STEP 5
    put poached yolks into nests and serve
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