Asparagus and Parmesan-crusted deep-fried eggs
- 8 free-range eggs
- 4 slices white bread, crumbed
- 125g Parmesan, grated + extra, to serve
- handful fresh parsley, chopped + extra, to serve
- handful fresh thyme, chopped
- 1 egg, beaten
- 16 – 20 asparagus spears
- butter, to toss
- juice of 1 lemon
- red onion slices, to serve
Soft-boil the 8 free-range eggs then place in cold water to cool. Once cool, peel off the shells, pat dry and set aside.
Combine the breadcrumbs, Parmesan, parsley and thyme and season to taste.
Roll the soft-boiled eggs in the flour, then in the beaten raw egg and, finally, roll in the Parmesan breadcrumbs to coat. Refrigerate until ready to fry.
Blanch the asparagus in boiling salted water, 2 minutes, drain and toss in the butter and lemon juice. Season to taste.
Place the asparagus spears on a plate and cover with cling film to keep warm while you deep-fry the Parmesan eggs.
Heat the oil in a deep-fryer or deep pot to 100°C. Fry the eggs until golden brown, 2 – 3 minutes. Remove from oil and drain on paper towel.
Divide the asparagus among 4 plates. Top the asparagus with 2 deep-fried eggs each. Sprinkle with Parmesan and parsley and serve with a side of red onion slices.