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4
Medium
45 min
Published 2016
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.
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