Green are the only fresh asparagus we find here, on the island. They come usually from the Peloponnese and are succulent, and wonderful.
We like to briefly grill them on a stovetop griddle, on a non-stick pan, simply rubbed with olive oil and simply serve them sprinkled with some local, delicious finishing salt.
See also the variation with Peppers and Zucchini slices.
Recently we started combining the incredibly-tasting olive-oil-fried eggs from our neighbor’s hens with the grilled asparagus making a full dish. Elizabeth Minchilli calls this ‘Asparagus Bizmarck’ –probably an Italian term for the dish; she blanches her asparagus instead of grilling them.
I fry the eggs separately, and only until the white is no longer transparent. If you like to see the correct, Spanish way of frying eggs in olive oil check Jose Andres’ method.
We like to complement with feta cheese the asparagus and eggs, and of course serve slices of my latest homemade bread alongside.
The much sought-after white asparagus are cultivated in the north of Greece, and as far as I know are mostly exported in Germany and other parts of Europe.
To trim the green asparagus simply bend them until they snap. The top is the tender part you would like to grill and the bottom, somewhat tougher is ideal to flavor pasta, risotto, or any broth. Chop and keep in a the freezer until needed.
My recipe loosely-based on Giada in Italy (episode 5)
About 1/4 cup fruity olive oil, divided
1 pound thin asparagus trimmed –chop the hard base and freeze, to use in Green Pasta
Salt to taste
4 large eggs
Freshly ground pepper, to taste
Feta cheese for serving
Wipe the pan with a dish towel and rub with some olive oil.
Add about 3 tablespoons olive oil and heat over medium high heat. Add the asparagus and some salt, cover with parchment paper pressing it to touch the spears and cook for about 5 minutes, lifting the paper and flipping the asparagus with tongs, until they are bright green, cooked through and slightly browned. Divide among your serving plates.
In a non-stick skillet warm 3-4 tablespoons olive oil in medium-high heat and break in the eggs, before the oil starts to sizzle. Cook briefly, dousing the eggs with some of the warm oil with a spoon, until the white is opaque. Lift the cooked eggs carefully with spatulas, hopefully not breaking the yolks.
Serve the eggs over the grilled asparagus, sprinkling with finishing salt and freshly ground pepper, along with feta cheese and slices of fresh bread.