Grilled asparagus

PREPARATION

1. Heat the Big Green Egg, with the Cast Iron Grid, to 160°C. Meanwhile, peel the asparagus, trim the bases of the spears and lightly brush with sunflower oil. Cut the eggs finely.
2. Place the asparagus perpendicularly on the grid and close the lid immediately. Turn the asparagus after about 6 minutes; the quickest and easiest way to do this is to press down softly on the asparagus with a flat hand and then make a forwards motion. This way, you turn all the asparagus in a single motion and avoid keeping the lid open for too long. If the lid is left open for too long, the temperature within the EGG rises, causing too much moisture to evaporate from the asparagus.
3. After about 4 minutes, turn the asparagus over again and finally, allow them to cook for another 3 to 4 minutes. You can feel whether the asparagus are cooked by pressing them; they should feel soft, but retain a degree of resistance. If in doubt, trim a small section of the base of an asparagus spear with a sharp knife, allow to cool somewhat, and taste. The asparagus should be mildly sweet in taste, with no residual bitterness.
4. Remove the asparagus from the grid and sprinkle with finely chopped hard-boiled egg. You could serve with a grilled pork Tomahawk chop, for example. This is absolutely delicious marinated in honey, thyme and salt. Grill the Tomahawk at the same time as the asparagus. Increase the temperature of the EGG once the asparagus are cooked and grill the Tomahawk briefly on both sides.