Asparagus with Crispy Egg

0 0
Asparagus with Crispy Egg

Share it on your social network:

Or you can just copy and share this url

Ingredients

4 free-range eggs
1 egg for eggwash
Flour to dust
Salt and pepper to taste
1 l Veg oil
For asparagus sauce:
1/2 Onion chopped
250 gr cleaned green asparagus
2 tbsp extra virgin olive oil
1 small bunch of Basil
Salt and pepper to taste
For herbs breadcrumbs:
300 gr White Bread chopped (crust off)
200 gr Fresh herbs basil, parsley and dill
20 gr Grana Padano cheese grated
Salt and pepper to taste
  • Medium

Ingredients

  • For asparagus sauce:

  • For herbs breadcrumbs:

Directions

Share

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:

  1. To prepare the asparagus sauce sweat the onion in a casserole with a drizzle of oil and a pinch of salt.
  2. Trim off the bottom ends of the asparagus stalks, the woody part.
  3. Cut off the tips and set them aside to use as garnish.
  4. Chop the asparagus left and stir them into the cooked onion.
  5. 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.
  6. For the breadcrumbs mix all the ingredients in a food processor until uniform in colour.
  7. Boil the eggs for precisely 5 minutes in boiling water and cool down immediately in a bowl with iced water. Peel gently.
  8. 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.
  9. 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.
  10. Spread the hot asparagus sauce on the bottom of large bowls, add the asparagus tops creating a nest for the crispy eggs.
  11. Ground some fresh pepper and garnish with fresh basil leaves. Serve with a drizzle of oil.
Crispy Egg with Asparagus
Crispy Egg with Asparagus
Crispy Egg with Asparagus
Crispy Egg with Asparagus
Crispy Egg with Asparagus
Crispy Egg with Asparagus

Danilo Cortellini

Originally from Abruzzo, a small region of Italy that is rich in culinary tradition, Danilo is the Head Chef of the Italian Embassy in London since 2012.

Before arriving at the Embassy, Danilo trained at Michelin-star level both in Italy, at restaurant San Domenico in Imola and Perbellini near Verona, then in London with three Michelin-starred Alain Ducasse at The Dorchester.

More recently, Danilo took part in MasterChef: The Professionals, fighting his way to the top and ranking as one of the finalists, and appeared on BBC1’s live cooking show Saturday Kitchen.

After publishing his first cookbook called 4 Grosvenor Square, The menu of the Italian Embassy in LondonDanilo has returned to his roots and is on a mission to share with the British public as many simple & traditional Italian recipes, made with wholesome ingredients, as he can!

 

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Mango Chia Pudding
previous
Vegan Mango Chia Pudding
Jollof Rice
next
Jollof Rice
Mango Chia Pudding
previous
Vegan Mango Chia Pudding
Jollof Rice
next
Jollof Rice