Crispy Egg with Asparagus
A great dish for any time of the day we came across on great British chefs website. Recipe by Robert Thompson.
CRISPY EGGS AND ASPARAGUS SALAD
- 5 eggs
- 100ml of white wine vinegar
- 3 bunches of asparagus, thick
- 100g of plain flour, seasoned with salt
- 100g of Panko breadcrumbs
- vegetable oil, for deep-frying
HAZELNUT AND LEMON THYME DRESSING
- 2 tbsp of sherry vinegar
- 1 unwaxed lemon, zested
- 1 tsp Dijon mustard
- 50ml of hazelnut oil
- 100ml of rapeseed oil
- 1 sprig of lemon thyme, leaves picked
- 50g of hazelnuts, peeled, halved and roasted
- Bring a large deep pan of water to the boil
- Add the white wine vinegar.
- Stir the water around in a swirl before cracking four of the eggs, one by one, as close to the surface of the water as possible.
- Stir the water carefully to help the eggs form a very round shape.
- Cook until the white has just set before transferring very carefully into iced water.
- Peel a handful of the asparagus spears very thinly lengthways and set aside.
- Prepare the remaining asparagus by scoring each spear 3.5cm from the base and then peeling up to the score line.
- Finish by removing all the triangular leaves up to the base of the tip
- To make the dressing, whisk the sherry vinegar, lemon zest and mustard together with a little salt and pepper.
- Slowly add the rapeseed and hazelnut oil and finish with the lemon thyme leaves and hazelnuts
- Preheat a deep-fryer or deep pan of oil to 185°C
- To coat the eggs, beat the remaining raw egg then remove the poached eggs from the iced water, patting dry.
- Dust in the flour then pass through the beaten egg before coating in breadcrumbs
- Cook the whole asparagus spears in boiling salted water until just tender, then remove and dress with a little of the hazelnut dressing, at the same time dressing the raw asparagus ribbons.
- Deep-fry the eggs until golden, then drain on absorbent paper and season lightly
- Arrange the asparagus spears and ribbons on four plates, top each with a crispy egg and drizzle over some more dressing before serving