Name: Uovo Agli Asparagi (Crispy Egg with Asparagus)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 2 tbsp extra virgin olive oil; 1 egg, for egg wash; Salt and pepper, to taste; 1 litre vegetable oil; 300 g chopped white bread, crust removed; 200 g fresh herbs (basil, parsley and dill); 100 g shallot chopped; 4 free range eggs; 10 g Grana Padano cheese, grated; 50 g potatoes; Flour, to dust; 250 g green asparagus, cleaned; 1 small bunch of basil

Preparation info

Serves:
4

Difficulty
Medium
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.

Ingredients

For Asparagus Sauce

100 g shallot chopped
2 tbsp extra virgin olive oil
50

Method

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