Eggs can be hard-boiled the day before and then fried when ready to use.
Difficulty: easy
Method: 20'
Cooking: 30'
Chef Walter Zanoni
Difficulty: easy
Method: 20'
Cooking: 30'
Method
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01 /
Slice the asparagus tips with a potato peeler and keep them in water and ice as you will need them later for garnishing.
Cut the asparagus into small pieces, place them in a pan with extra virgin olive oil, water, and a pinch of salt.
Let them cook for approximately 10 minutes on a medium flame until tender.
Once cooked, blend them to a cream.
Place the slices of speck on a tray covered with baking paper and place in the oven at 150° for about 10 minutes, the slices should become crispy.
Meanwhile, cook the eggs in boiling water for 5 minutes, then cool them in water and ice.
Put the flour, egg, water, corn starch and a pinch of salt in a bowl.
Peel the hard-boiled eggs and add them to the batter, then coat them in breadcrumbs and Parmesan cheese.
Heat the seed oil to a temperature of 175° and add the eggs, frying them until golden brown.
Drain and place them on absorbent kitchen paper.
Serve by placing the asparagus cream on the bottom of the plate, warm or hot as you wish.
Add the fried egg, top with the crispy speck and the drained and dried asparagus tips.
Do not cook the eggs longer than 5 minutes and do not forget to stop the cooking process immediately by immersing them in cold water.
Should you have leftover asparagus cream, you can store it in the refrigerator until the next day.
Reuse it in other ways, for instance by adding it to a parmesan risotto a few minutes before ready.
Also excellent as a sauce for fresh egg pasta.
For a vegetarian version of this delicious recipe, you can avoid the speck.
Ingredients for 4
4 eggs
1 kg asparagus
50 ml of extra virgin olive oil.
100 ml water
Salt to taste.
100 g speck
1 l sunflower seed or peanut oil
Balsamic vinegar of Modena to taste
To make the breadcrumbs
2 eggs
100 ml water
500 g coarse breadcrumbs
50 g grated Parmesan cheese
100 g flour
100 g corn starch
Salt to taste.
