Gary and Jane LangtonLunchtime MealsProvencal RecipesTaste

A Spring Dish Asparagus with Deep Fried Eggs and Parmesan

It’s asparagus season in France and there is no better way to enjoy this wonderful vegetable than dipped into a soft-centred egg. Just add a little freshly grated parmesan cheese and the combination is perfect. This is definitely a crowd-pleaser with guests at Mas d’Augustine.

Asparagus with Deep Fried Egg @Masdaugustine

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.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Lunch Dish, Main Dish, Starter Course
Cuisine French
Servings 6 people


  • 30 Asparagus spears
  • 8 eggs at room temperature
  • 3 slices Serrano Ham
  • 4 tbsp Flour
  • 500 ml vegetable oil for deep frying
  • 100 gr Japanese panko breadcrumbs
  • 20 gr Finely grated parmesan
  • 2 eggs beaten
  • Sea salt and black pepper


  • Prepare the asparagus by snapping off the tough ends and then placing the asparagus into a pan of boiling salted water for 3 minutes.
  • Drain and refresh in a bowl of iced water.
  • Drain and set aside.
  • Gently place the 8 eggs into a pan of boiling salted water and boil for 5 minutes.
  • Remove and then cool immediately in a bowl of iced water.
  • When cool, very carefully peel the eggs and set aside.
  • Finely chop the Serrano ham and then whiz it with the breadcrumbs in a blender or Magimix.
  • Lay out your ingredients for coating the eggs; 4 tbsp of flour in a bowl, 2 beaten eggs in a bowl and spread the breadcrumbs on a small tray.
  • Dip each egg into the flour, then into the beaten egg and then roll it in the breadcrumbs.
  • Then again dip the egg into the beaten egg and again in the breadcrumbs.
  • Place them on a tray lined with kitchen paper and place in the fridge until you’re ready to fry them.
  • Heat the vegetable oil in a small, deep, heavy bottomed saucepan to 175 degrees (use a deep fat fryer if you have one).
  • 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.
  • Place under a hot grill to warm through and finish cooking.
  • 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.
  • Drain the eggs on kitchen paper.
  • To serve arrange the asparagus spears on a warm plate and sprinkle the parmesan across the bottom half of the spears.
  • 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.
  • Serve at once with plenty of freshly ground black pepper and crusty bread.


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.
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Gary and Jane Langton

When Jane was younger she wanted to be a show-jumper and, although she had some success, Jane knew she could never afford a horse that could take her to the top. Similarly, Jane enjoyed cooking and would have loved to be a chef, but she always knew that the unsocial hours would never fit with raising her family. So she stepped into the world of property construction and interior design, where she enjoyed a successful and fun filled career.

Gary went to a nautical school and always dreamed of going to sea, captaining his own ship. Although he managed to be selected for officer training in the Royal Navy at an early age, by the time he was 18 he no longer had 20:20 vision and his chosen field in the RN was no longer open to him. For a short period Gary studied quantity surveying before finally choosing a career in banking, during which time he lived for a period in New York before returning to London and ultimately running a global business team (involving much travel).

Jane and Gary met, via the internet, in February 2005 and their relationship took off. By 2007 they were married and, in early 2009, they both decided that enough was enough - the constant travelling with their jobs, rushed weekends together and too much politics in their business lives finally taking its toll.

So they decided on a total change of life. Jane had always dreamed of running a boutique hotel or upmarket B&B and pushed this idea which was accepted by Gary as he couldn’t come up with an alternative plan. The couple finally decided on France (proximity to their children in the UK and good weather) and spent about 18 months viewing 100+ properties in the South of France, from Provence to almost Spain and back, before finally settling (in December 2010) on an old stone house (and former silk farm) in La Bruguiere, a small village about 10 minutes from Uzes, France’s first Duchy and a beautiful little town.

The house renovation took 17 months and they first opened for business in summer 2012. As they end their sixth year in France the couple have no regrets and remain positive about their future.

Jane has finally managed to fulfil one of her childhood dreams of cooking professionally for others and continues to ride her horse. Gary works front of house at Mas d'Augustine their chambres d’hôte and (when asked) offers business advice to friends/associates in their location, whilst amusing himself by playing (bass) in a local French group. The couple recently started an additional business to project manage renovation works/remodelling (and, if requested, provide interior design) of holiday homes for absentee owners.

Life is too short to stand still and wait for it – Jane and Gary are firm believers that life is for the taking. Enjoy Jane's recipes here or spend a couple of nights to savour her cooking first hand.

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