• Asparagus and Parmesan-crusted deep-fried eggs

    Serves: 4
    Cooking Time: 20 mins

    Ingredients

    • 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

    Instructions

    1

    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.

    2

    Combine the breadcrumbs, Parmesan, parsley and thyme and season to taste.

    3

    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.

    4

    Blanch the asparagus in boiling salted water, 2 minutes, drain and toss in the butter and lemon juice. Season to taste.

    5

    Place the asparagus spears on a plate and cover with cling film to keep warm while you deep-fry the Parmesan eggs.

    6

    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.

    7

    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.

     

     

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