Grilled Asparagus and Sous-Vide Eggs

Servings: 4

Ease of Preparation: Medium

This recipe is part of the One BIG Recipe: Weeknight Dinner

Ingredients:

• 4 eggs
• 1-2 bunches asparagus, trimmed
• Olive oil
• Salt and pepper
• 4 slices whole-grain bread
• 1 clove garlic
• 1 cup Parmesan, curled with a vegetable peeler
• 1 tablespoon (15 ml) chopped preserved lemon

Method:

• Set up an immersion circulator and set to 63 C (145.4 F). Once up to temperature, carefully lower the eggs into the water. Allow the eggs to cook for 40-45 minutes.
• Meanwhile, preheat grill to medium-high.
• Drizzle asparagus with olive oil and season with salt.
• Grill asparagus until charred and pliable, 4-6 minutes.
• Remove the asparagus to a plate, allow to cool to room temperature, and refrigerate until just chilled, 15-20 minutes
• Grill each slice of bread until crispy and slightly charred, 1-2 minutes per side.
• Rub the toasted bread vigorously with the garlic clove and reserve with the asparagus.
• Place the bread on serving plates and top each with some of the asparagus.
• Remove the eggs from the sous-vide bath and once just cool enough to handle, carefully crack the shells and release the just-cooked eggs onto the waiting asparagus.
• Garnish each plate with Parmesan and preserved lemon and serve immediately.