Grilled Asparagus with Pecorino and Poached Eggs

Recipe developed by Chef Jonathan Collins


  • 2 ½ tbsp Extra Virgin Olive Oil divided
  • 28 pc Ontario Fresh Asparagus rinsed and trimmed
  • 4 Large Ontario Eggs
  • 1 pc Lemon rinsed, zested, and juiced
  • Pecorino Cheese finely grated or peeled as needed
  • Salt & Pepper to taste


  • Preheat a heavy-bottom grill pan or char-broiler over medium-high, season grill with ½ tbsp olive oil.
  • Toss asparagus in remaining 2 tbsp olive oil, season with salt and pepper to taste. Grill until slightly tender and lightly charred. This is fast, but varies depending on the thickness of your asparagus.
  • Bring a medium pan of water to boil, season with salt, reduce to simmer, stir water into a slight vortex.
  • Gently crack eggs into water, poach until desired doneness, use slotted spoon to remove & drain.
  • Plate asparagus in a group, top with poached egg, gently slit the egg to release the soft yolk when serving.
  • Finish with freshly grated lemon zest, squeeze of lemon juice, drizzle of olive oil, Pecorino cheese, salt and pepper.
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