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Deep-Fried Eggs with Asparagus Sauce
4.9 from 258 votes

Deep-Fried Eggs with Asparagus Sauce

Deep-Fried Eggs with Asparagus Sauce features eggs boiled to a soft center, coated with herb-seasoned breadcrumbs, and fried until golden with a crisp exterior. Served atop a smooth, green asparagus sauce made from cooked onions, asparagus, and basil, this dish contrasts creamy interiors with crunchy coatings and fresh, bright vegetable flavors. It’s a unique preparation highlighting fresh herbs and a crispy texture combined with tender eggs and a vibrant sauce.

Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Course: Appetizer
Cuisine: Italian

Ingredients

  • 4 egg free-range
  • 1 egg (for egg wash)
  • flour (to dust)
  • salt
  • black pepper
  • 1 l vegetable oil
For asparagus sauce:
  • 1/2 onion (chopped)
  • 250 gr asparagus cleaned, green
  • 2 tbsp olive oil extra virgin
  • 1 basil small bunch
  • salt (to taste)
  • black 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
  • black pepper

Instructions

    Cup of Yum
  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 ( 302 ℉) 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.

Notes