Asparagus with ham
- liguriainthekitchen
Fried Egg with Asparagus
- Difficulty: Average
- Prep time: 30 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
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PRESENTATION
Fried Egg with Asparagus is the dish Milanese comedian and illusionist Raul Cremona named as his favorite on the GialloZafferano vodcast "Discorsi in osteria" — and the choice says something true about Lombard cooking: a seasonal pairing so direct it barely needs defending. Chef Cesare Battisti took that pairing and found the one place technique could improve it without overcomplicating it.
The key move is structural: a brief initial cook sets the white just enough, then an ice-water shock arrests it there before the egg is breaded and fried into a crispy golden shell. The yolk inside stays fully liquid, and when you cut through it, it runs into butter-sautéed asparagus — creamy meeting a savory, textured base. Blanching the asparagus before finishing it in butter gives it real depth rather than raw brightness, so every element on the plate pulls its weight.
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INGREDIENTS
- Asparagus 1.8 lbs (800 g) - to be cleaned
- Eggs 4
- Fine salt to taste
- Butter 2 tbsp (30 g)
- White wine vinegar 1 tsp (5 g)
- For the breading
- Type 00 flour 5 tbsp (40 g)
- Eggs 1
- Breadcrumbs 1.8 oz (50 g)
- For frying
- Peanut seed oil 1.7 cups (400 ml) - Approximately 1 2/3 cups (≈13.5 fl oz)
Preparation
How to prepare Fried Egg with Asparagus
To prepare the fried egg with asparagus, bring a pot of water to a boil, add salt 1 and a splash of vinegar 2. Gently lower the eggs using a slotted spoon 3 and cook them for 4 minutes and 30 seconds, then drain them.
Transfer them immediately to a bowl of ice water 4, letting them cool thoroughly. In the meantime, clean the asparagus: remove the toughest ends and peel the stalks with a vegetable peeler 5. Bring a pot of salted water to a boil 6.
Immerse the asparagus 7 and blanch them for 3 minutes. Drain them with tongs 8, place them on a wire rack 9 and pat them dry well.
Melt the butter in a pan 10, add the asparagus and season with salt 11. Sauté them for a few minutes, turning them gently, until they are nicely golden 12.
When the eggs are completely cold, carefully peel them so as not to break them 13. First coat them in flour, covering them evenly 14, then in the beaten egg 15.
Finally coat them in breadcrumbs 16, taking care that it adheres to the entire surface. Heat the frying oil in a small saucepan and gently lower one breaded egg at a time, using a slotted spoon 17. Fry for a couple of minutes, until the breading is golden and crisp 18.
Drain on paper towels to remove excess oil 19. Arrange the asparagus on the plate and, if necessary, trim the ends of the spears 20. Place the fried egg on top and serve immediately 21.
Storage
Tip
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