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4.9 from 258 votes

Deep-Fried Eggs with Asparagus Sauce

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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

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

    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