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

Ingredients
  

  • 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

Instructions
 

  • 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.

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.
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