Makes 3 appetizer servings
Ingredients
Butter Sauce & Asparagus
- ½ lb unsalted butter, cubed
- ½ inch water for the saucepan
- 1 bunch asparagus, blanched
Eggs
- 3 eggs for dish (1 per serving) + 2 eggs for egg wash
- 2 cups Panko breadcrumbs
- 1 cup flour
- 2 tbsp chopped parsley
- 2 tbsp grated Parmesan
- 1 tsp kosher salt
- oil for deep frying
Salad
- 1 bunch baby arugula
- Parmesan cheese to taste
- 3 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- salt to taste
How-to
Butter Sauce & Asparagus
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Heat the water in a sauce pot, whisk in the butter a couple cubes at a time until smooth, set aside
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Place the asparagus on an oven proof plate, season with salt and pour the butter sauce over them, bake in a 350º oven for 15 minutes
Eggs
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Bring a pot of water to a boil, add 3 eggs and boil for 5 minutes, remove the eggs from the water and plunge in ice water, let cool for 15 minutes.
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Season the Panko with parsley, Parmesan & salt Whisk the remaining eggs with a little water
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Carefully peel the shells from the eggs, roll each egg in the flour, egg wash (just beat the 2 eggs with a fork) and breadcrumbs. Deep fry the eggs until golden brown and set aside on a plate
Salad
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Toss all ingredients together in a bowl before serving
Final Assembly
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Remove the asparagus from the oven, divide onto 3 plates
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Toss the salad and place over the asparagus
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Place one egg on top of the salad on each of the 3 plates