Asparagus with Deep Fried Eggs and Parmesan
Soft boiled eggs with a crispy panko, ham and parmesan crust, served with firm and tender asparagus spears.
Servings Prep Time
6people 25minutes
Cook Time
15minutes
Servings Prep Time
6people 25minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Prepare the asparagus by snapping off the tough ends and then placing the asparagus into a pan of boiling salted water for 3 minutes.
  2. Drain and refresh in a bowl of iced water.
  3. Drain and set aside.
  4. Gently place the 8 eggs into a pan of boiling salted water and boil for 5 minutes.
  5. Remove and then cool immediately in a bowl of iced water.
  6. When cool, very carefully peel the eggs and set aside.
  7. Finely chop the Serrano ham and then whiz it with the breadcrumbs in a blender or magimix.
  8. Lay out your ingredients for coating the eggs; 4 tbls of flour in a bowl, 2 beaten eggs in a bowl and spread the breadcrumbs on a small tray.
  9. Dip each egg into the flour, then into the beaten egg and then roll it in the breadcrumbs.
  10. Then again dip the egg into the beaten egg and again in the breadcrumbs.
  11. Place them on a tray lined with kitchen paper and place in the fridge until you’re ready to fry them.
  12. Heat the vegetable oil in a small, deep, heavy bottomed saucepan to 175 degrees (use a deep fat fryer if you have one).
  13. While the oil is heating, lay the asparagus spears on a baking tray and drizzle with a little oil or melted butter (truffle oil is very good, but not essential) and season with sea salt and black pepper.
  14. Place under a hot grill to warm through and finish cooking.
  15. Cook the eggs two at a time for 1 minute (this will ensure the oil stays at temperature) – they should be a lovely golden brown. Be careful the oil does not overheat.
  16. Drain the eggs on kitchen paper.
  17. To serve arrange the asparagus spears on a warm plate and sprinkle the parmesan across the bottom half of the spears.
  18. Place an egg on top of the asparagus and carefully cut in half in situ, as this will ensure that none of the egg yolk is lost.
  19. Serve at once with plenty of freshly ground black pepper and crusty bread.
Recipe Notes

This dish makes an excellent starter, but could easily be served as the topping on a main course salad, in which case I would use mainly a mix of fresh salad leaves tossed in a light vinaigrette and add strips of Serrano ham.