Golden Crispy Egg Yolks Asparagus (Print)
Crispy coated egg yolks served over grilled asparagus with a fresh herb sauce for an elegant appetizer.
# Ingredient list:
→ Main
01 - 8 large egg yolks, carefully separated
02 - 1 lb green asparagus, trimmed
03 - 1 tbsp olive oil
04 - Salt and black pepper, to taste
→ Crispy Coating
05 - 1/2 cup fine breadcrumbs (use gluten-free if needed)
06 - 1 tbsp grated Parmesan cheese (optional)
→ Herb Sauce
07 - 1/4 cup fresh parsley, finely chopped
08 - 2 tbsp fresh chives, finely chopped
09 - 2 tbsp fresh tarragon, finely chopped
10 - 1 small garlic clove, minced
11 - 2 tbsp lemon juice
12 - 1 tsp Dijon mustard
13 - 1/2 cup extra virgin olive oil
14 - Salt and black pepper, to taste
→ For Frying
15 - Vegetable oil, for deep frying
# Directions:
01 - Combine parsley, chives, tarragon, garlic, lemon juice, Dijon mustard, and extra virgin olive oil in a mixing bowl. Season with salt and pepper, then whisk until well emulsified. Set aside.
02 - Carefully separate the egg yolks from the whites. Place the yolks on a plate lined with a light dusting of flour. Transfer to the freezer for 30 minutes until firm but not completely solid.
03 - In a shallow bowl, combine the fine breadcrumbs with grated Parmesan cheese. Mix evenly and set beside your workstation.
04 - Remove the chilled yolks from the freezer. Gently roll each yolk in the breadcrumb mixture, applying a thorough yet delicate coating to fully encase each one.
05 - While the yolks chill, toss the trimmed asparagus with 1 tbsp olive oil, salt, and pepper. Grill or sauté over medium-high heat for 5 to 7 minutes until tender-crisp with light char marks. Set aside.
06 - Heat vegetable oil in a small saucepan or deep-fryer to 340°F. Using a slotted spoon, carefully lower each coated yolk into the hot oil. Fry for 30 to 60 seconds until the exterior is crisp and golden. Drain on paper towels.
07 - Arrange the grilled asparagus on serving plates. Place the golden crispy egg yolks on top and drizzle generously with the herb sauce just before serving.
# Expert Tips:
01 -
- The contrast of a shatteringly crisp shell giving way to a warm, barely set yolk center is the kind of texture magic that makes people close their eyes when they eat.
- That herb sauce is bright enough to make you forget it is still winter outside, and it pulls the whole plate together with almost no effort.
02 -
- If the oil temperature drops below 160 degrees Celsius the coating will absorb oil and turn soggy instead of shatteringly crisp, so fry in small batches and let the oil recover between rounds.
- Thirty minutes in the freezer is the sweet spot for the yolks because any longer and the center freezes solid, which means no beautiful liquid center when you bite through.
03 -
- Use the freshest eggs you can find because older eggs have weaker yolks that are far more likely to rupture during the coating and frying process.
- A slotted spoon is your best friend for lowering yolks into the oil and retrieving them because tongs will squeeze and break them every single time.