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




  • 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


  • Deep-fryer
  • 4 egg cups


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
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
Coat each asparagus spear in the flour, then the egg and finally the breadcrumbs until evenly coated
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
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
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
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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