Ingredients
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4 free-range eggs
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1 eggfor eggwash
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Flourto dust
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Salt and pepperto taste
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1 l Veg oil
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For asparagus sauce:
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1/2 Onionchopped
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250 gr cleaned green asparagus
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2 tbsp extra virgin olive oil
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1 small bunch of Basil
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Salt and pepperto taste
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For herbs breadcrumbs:
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300 gr White Breadchopped (crust off)
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200 gr Fresh herbsbasil, parsley and dill
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20 gr Grana Padano cheesegrated
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Salt and pepperto taste
Directions
A few weeks ago I promised you this amazing crispy egg with asparagus recipe, well I am a man of my word. Hope you like it! Simply irresistible
Serves: 4
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Categories: Starter
How to Make Asparagus with Crispy Eggs:
- To prepare the asparagus sauce sweat the onion in a casserole with a drizzle of oil and a pinch of salt.
- Trim off the bottom ends of the asparagus stalks, the woody part.
- Cut off the tips and set them aside to use as garnish.
- Chop the asparagus left and stir them into the cooked onion.
- Add a splash of water and cook until soft. Blend the sauce until smooth and season with salt and pepper. Pass through a sieve if necessary.
- For the breadcrumbs mix all the ingredients in a food processor until uniform in colour.
- Boil the eggs for precisely 5 minutes in boiling water and cool down immediately in a bowl with iced water. Peel gently.
- Dust the egg with flour, then dip in the egg wash and roll gently in the green breadcrumbs to coat. Coat one more time with only egg wash and breadcrumbs.
- Deep fry the eggs in hot oil at 150˚C for 3 minutes until golden and crispy all around. Drain on kitchen paper and add a pinch of salt.
- Spread the hot asparagus sauce on the bottom of large bowls, add the asparagus tops creating a nest for the crispy eggs.
- Ground some fresh pepper and garnish with fresh basil leaves. Serve with a drizzle of oil.
