Grill Smoke BBQ’S Smoky Eggs with Asparagus & Sweet Shallots On Sourdough
Eggs carry smoke wonderfully well. Here they’re par-boiled, then set on the barbecue with some wood chips to boost the smokiness, and matched with seasonal asparagus (for me, a highlight of the culinary calendar), a classic combination. Slowly grilling the asparagus concentrates the natural sugars and intensifies the flavours. The following recipe is taken from the Grill Smoke BBQ Cookbook by Ben Tish.
22/08/16
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