Boiled eggs with asparagus soldiers

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Though this dish is undeniably a kids recipe – and a joyful one at that – the crispy asparagus soldiers are a real gourmet touch and will taste sublime once dunked into the egg.

First published in 2015

Ingredients

Metric

Imperial

  • 6 eggs
  • 16 asparagus spears, trimmed and washed
  • 100g of plain flour
  • 100g of breadcrumbs
  • 500ml of vegetable oil
  • 2 pinches of salt
  • iced water

Equipment

  • Deep-fryer
  • 4 egg cups

Method

1
Bring a pot of salted water to the boil. Blanch the asparagus for 1 minute and then plunge into iced water for 1 minute. Drain on some kitchen paper
2
Prepare 3 bowls for crumbing. Add flour to the first, 2 beaten eggs to the second and breadcrumbs to the third
  • 100g of plain flour
  • 2 eggs, whisked
  • 100g of breadcrumbs
3
Coat each asparagus spear in the flour, then the egg and finally the breadcrumbs until evenly coated
4
Heat a deep-fat fryer to 180°C. While it heats, draw faces on the eggs in non-toxic pen or pencil
  • 500ml of vegetable oil
  • 6 eggs
5
Bring a pan of water to the boil. Lower the eggs into the boiling water and cook for around 3 1/2 minutes for soft boiled, 6-7 minutes for hard boiled
6
Meanwhile, fry the asparagus (do this in 2 batches of 8) for 2-3 minutes, until golden brown and crispy. Drain well on kitchen paper and season with salt
7
Place each egg in an egg cup, remove the tops and serve with the crispy asparagus soldiers
First published in 2015

As chef director of The Cross at Kenilworth, and with years working at Michelin-starred restaurants under his belt, Adam Bennett is receiving the accolades and respect his prodigious talent deserves.

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