One of my favorite gustatory experiences of the past weekend — as well as one the most delicious Eureka! moments that ensued from our meticulous meal planning — was this recipe (or as Lucy refers to it, “no recipe”) for grilled asparagus with balsamic reduction, sunny side up egg, and Parmesan. The sophisticated and deeply satisfying taste of this dish is almost incommensurate with the simplicity of its preparation (my food model‘s stunning manicure in the background is used to highlight this point).
So, here’s how to derive the most satisfaction out of your asparagus. All quotes below are courtesy of the chef:
- Brush asparagus with olive oil and sprinkle with coarse salt, if desired. “In a grill-less situation, the asparagus can easily be roasted.”
- “To make the balsamic reduction you just cook down cheap balsam until it is pungent and syrupy, and I find it best to add a drop of oil at the very end for proper viscosity. That’s it, easy peasy!”
- “To make fried eggs where the white gets all cooked and solid but the yolk is still runny and they can stay sunny side up, cover the pan until a white film covers the yolks, and then you know it’s done!” (acknowledgments: Seth’s special technique)
- Assemble and sprinkle with finely grated cheese. We used Parmesan but Pecorino or any sharp cheese will do. “No cheese is fine also.”