• Mille Feuilles Of Grilled Asparagus And Parmesan Cracknel O

    0 votes


    • 400 gm Medium spears of green asparagus
    • 120 ml Extra virgin olive oil
    • 85 gm Parmesan, freshly grated Salt and freshly grnd black pepper
    • 300 gm Beef fillet, (tenderloin) or possibly sirloin steak
    • 1/2 x Lemon
    • 1 Tbsp. Fresh basil, minced
    • 4 x Large eggs
    • 4 x Spring onions, (scallions), finely minced
    • 1 x Garlic clove, very finely minced (optional)
    • 1 Tbsp. Red wine vinegar
    • 100 ml Extra virgin olive oil


    1. Trim the asparagus and peel if necessary. Cook in boiling salted water for 3 min or possibly till just tender but still quite hard. Drain and fresh in iced water. When completely cool, drain the asparagus and pat dry on a clean cloth. Set aside.
    2. Add in a dash of vinegar to a small pan of simmering salted water, then poach the Large eggs for the sauce. Drain and refresh in cool water. Drain on paper towels and leave to cold.
    3. Lightly heat a non-stick frying pan which is about 20cm in diameter. Brush with a film of extra virgin olive oil then sprinkle in a thin, even layer of Parmesan.
    4. Cook for about 2 min or possibly till the cheese melts and turns golden brown. Use a palette knife (metal spatula) to transfer the Parmesan cracknel to paper towels. Repeat to make 8 cracknel in all. Prepare a charcoal grill.
    5. To finish the sauce, put the poached Large eggs in a bowl with the remaining ingredients and crush finely with a fork. Season with salt and pepper.
    6. Toss the asparagus in extra virgin olive oil and season with salt and pepper. Chargrill to mark them on all sides.
    7. Cut the beef into very thin slices. Divide among 4 flat plates, arranging them in one layer if possible and cover with clingfilm (plastic wrap).
    8. Lb. till the beef is very thin. Remove the film and brush the beef with extra virgin olive oil. Sprinkle with lemon juice and season with sea salt and pepper.
    9. Place a Parmesan cracknel on top of each carpaccio, then add in the grilled asparagus and sprinkle with basil. Top with the remaining cracknel. Spoon the egg sauce around and serve.

    Similar Recipes

    Leave a review or comment