Uovo Agli Asparagi

Crispy Egg with Asparagus

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      45 min

Appears in
4 Grosvenor Square

By Danilo Cortellini

Published 2016

  • About

This is a fantastic recipe that, if cooked to perfection, delights guests with a crispy deep fried egg that still retains a runny egg yolk. Egg and asparagus is a great match and this dish is the perfect rendezvous of simplicity and technique to enhance the quality of the ingredients.


For Asparagus Sauce

  • 100 g shallot chopped
  • 2 tbsp extra virgin olive oil
  • 50


To prepare the asparagus sauce, sweat the shallot in a casserole dish with a drizzle of oil and a pinch of salt. Once caramelised, slice the potatoes thinly, with a mandoline slicer if you have one, and add them to the shallot. Pour in a glass of water and cook until soft.

Trim off the woody bottom ends of the asparagus stalks. Peel with a potato peeler and boil in salted water for 1 mi