Grilled asparagus and egg

Jason Hotchkiss
Encontro, San Diego

Encontro Executive Chef Jason Hotchkiss calls this Italian classic "one of those dishes that I just love to eat." The springtime favorite can be served any time of day, from breakfast to dinner.

Ingredients

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 lemon

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

Directions

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