Asparagus takes on a wonderful charred and slightly nutty flavour when barbecued. Once cooked, it can be served hot or cold.
400g fresh asparagus, woody ends snapped off
2 cloves garlic, crushed
3 tbsp olive oil
Salt and freshly ground black pepper
100g sliced prosciutto
4 free-range eggs, poached
Shaved NZ Parmesan cheese
1. Preheat a barbecue or chargrill pan. Place asparagus spears in bowl. Add the garlic and drizzle with olive oil. Season with salt and pepper and toss well, to coat.
2. Barbecue asparagus for 4-5 minutes, turning once during cooking, or until just tender and nicely charred.
3. Serve asparagus draped with prosciutto and topped with poached eggs. Scatter with shaved parmesan and serve immediately.