Deep-Fried Eggs with Asparagus Sauce
Ingredients
- 4 free-range eggs
- 1 egg (for egg wash)
- flour (to dust)
- salt
- pepper
- 1 l vegetable oil
For asparagus sauce:
- 1/2 onion (chopped)
- 250 gr green asparagus (cleaned)
- 2 tbsp olive oil extra virgin
- 1 small bunch of basil
- salt (to taste)
- pepper (to taste)
For herb breadcrumbs:
- 300 gr white bread (chopped, crust off)
- 200 gr fresh herbs (basil, parsley, dill)
- 20 gr Grana Padano cheese
- salt
- pepper
Instructions
- 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 ( 302 ℉) 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.
Notes
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