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Grilled asparagus and egg

Recipe by:Jason Hotchkiss
Encontro, San Diego


  • Basil aïoli
    1 quart mayonnaise
    1 cup extra virgin olive oil
    1/4 cup minced fresh Italian parsley
    1 tbsp. minced garlic
    1 tbsp. minced shallots
    1/2 tbsp. minced fresh basil
    1 tsp. minced fresh tarragon
    Juice of 1/2 lemonĀ 
  • Asparagus and egg
    5 small to medium spears fresh asparagus
    2 tsp. extra virgin olive oil
    Salt and freshly ground black pepper, to taste
    1 large egg
    1 tbsp. shaved Parmesan


For aïoli: Blend ingredients together in a blender until combined. Aïoli can be refrigerated up to 6 days. (Note that leftover aïoli is an excellent substitute for ranch dressing.)

For asparagus and egg: Preheat grill to medium heat. Lightly coat asparagus with olive oil, and season with salt and pepper. Grill until al dente and slightly charred, 2 to 4 minutes, depending on size of spears. Meanwhile, cook egg in a nonstick skillet to sunny-side up. Place 1 tbsp. aïoli on a plate. Top with asparagus and fried egg, and sprinkle with Parmesan.

Serves 1

Califonia Bountiful