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Fried Egg with Asparagus · GialloZafferano.com

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  Speaker 1: Fried egg with asparagus is a simple and elegant seasonal dish.
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  Speaker 1: A crispy fried egg with a liquid yolk rests on
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  Speaker 1: a base of buttery sauteed asparagus. The contrast between the
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  Speaker 1: crunchy breading, the creamy yolk, and the tender asparagus creates
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  Speaker 1: a rich and satisfying combination. For four servings with a
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  Speaker 1: prep time of about 30 minutes and a cook time
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  Speaker 1: of about 20 minutes, you need the following ingredients. Asparagus, 1.8 pounds,
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  Speaker 1: that is 800 grams, to be cleaned. Eggs, 4, for
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  Speaker 1: the fried eggs. Fine salt, as needed. Butter, 2 tablespoons,
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  Speaker 1: that is 30 grams. White wine vinegar, 1 teaspoon, that
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  Speaker 1: is 5 grams. For the breading. Type 00 flour, 5 tablespoons,
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  Speaker 1: that is 40 grams. Eggs, one, beaten, for coating. Breadcrumbs, 1.8 ounces,
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  Speaker 1: that is 50 grams, for frying. Peanut seed oil, 1.7 cups,
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  Speaker 1: that is 400 milliliters, approximately one and two-thirds cups, about 13.5
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  Speaker 1: fluid ounces. Now, move on to the preparation. Bring a
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  Speaker 1: pot of water to a boil. Add salt and the
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  Speaker 1: white wine vinegar. Gently lower the four eggs into the
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  Speaker 1: boiling water using a slotted spoon. Cook the eggs for
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  Speaker 1: exactly 4 minutes and 30 seconds. Drain the eggs. Immediately
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  Speaker 1: transfer the eggs to a bowl filled with ice water.
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  Speaker 1: Let the eggs cool completely in the ice water so
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  Speaker 1: the cooking of the white stops and the yolk stays liquid.
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  Speaker 1: While the eggs cool, prepare the asparagus. Remove the toughest
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  Speaker 1: ends of the asparagus stalks. Peel the stalks with a
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  Speaker 1: vegetable peeler to remove the fibrous outer layer. Bring another
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  Speaker 1: pot of salted water to a boil. Immerse the cleaned
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  Speaker 1: asparagus in the boiling water. Blanch the asparagus for 3 minutes.
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  Speaker 1: Drain the asparagus with tongs and place them on a
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  Speaker 1: wire rack. Pat them very well with paper towels so
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  Speaker 1: they dry thoroughly. Melt the butter in a pan over
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  Speaker 1: medium heat. Add the blanched asparagus and season with salt.
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  Speaker 1: Saute the asparagus for a few minutes, turning them gently
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  Speaker 1: until they become nicely golden and well-flavored. Keep the asparagus warm.
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  Speaker 1: When the eggs are completely cold, take them out of
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  Speaker 1: the ice water. Gently pat them dry. Carefully peel each egg,
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  Speaker 1: trying not to break the white so the yolk stays enclosed.
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  Speaker 1: Prepare the breading station. Place the flour in one shallow dish.
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  Speaker 1: Beat the extra egg in a second dish. Place the
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  Speaker 1: breadcrumbs in a third dish. Gently roll each peeled egg
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  Speaker 1: in the flour, covering it evenly on all sides. Shake
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  Speaker 1: off any excess flour. Dip the floured egg into the
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  Speaker 1: beaten egg, coating it completely. Then roll it in the breadcrumbs,
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  Speaker 1: making sure the breadcrumbs adhere to the entire surface. Press
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  Speaker 1: gently with your hands so the breading forms a uniform,
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  Speaker 1: well-sealed layer. Repeat this breading process for all four eggs.
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  Speaker 1: Pour the peanut seed oil into a small saucepan. Heat
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  Speaker 1: the oil until it is hot enough for frying. Using
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  Speaker 1: a slotted spoon, gently lower one breaded egg at a
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  Speaker 1: time into the hot oil. Fry each egg for about
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  Speaker 1: two minutes or until the breading is golden and crisp
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  Speaker 1: on all sides. Turn the egg gently if needed so
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  Speaker 1: the color stays even. Lift the fried egg out of
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  Speaker 1: the oil with a slotted spoon. Drain it on paper
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  Speaker 1: towels to remove excess oil. Repeat with the remaining eggs,
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  Speaker 1: always frying one egg at a time. When all the
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  Speaker 1: eggs are fried, arrange the asparagus on serving plates. If needed,
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  Speaker 1: trim the ends of the spears so the presentation looks neat.
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  Speaker 1: Place one fried egg on top of the asparagus on
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  Speaker 1: each plate. Serve the fried egg with asparagus immediately so
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  Speaker 1: the yolk inside stays fully liquid and runs onto the
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  Speaker 1: asparagus when cut.