Asparagus Salad with deep fried Burford Brown egg

Preparation time: 5 minutes Cooking Time: 20 minutes Serves: 4

Difficulty: 3/5

Deep frying an egg may sound like a scary task (exploding eggs, wrecking the kitchen and all that) but be calm; we are going to soft boil them first. This time of year we look forward to those tender green asparagus spears. Whilst you’re waiting for our home-grown stuff to appear, there will be quite a bit of Spanish hitting the market and if you are lucky you may just find some white asparagus too, it always gives a nice contrast in a salad.

Recipe by Mark Hix

INGREDIENTS

  • 250-300g medium asparagus, woody ends trimmed
  • 4 Burford Brown eggs, boiled for 3 minutes and refreshed in cold water
  • 2 tbsp flour for dusting, seasoned
  • 1 egg, beaten
  • 3-4 tbsp fresh white breadcrumbs
  • Vegetable or corn oil for deep frying
  • A couple handfuls of small salad leaves like rocket, land cress, red mustard leaf, bulls blood etc
  • A few sticks of fine chives, cut into 3-4cm lengths

For the dressing

  • 1 tbsp tarragon vinegar
  • 2 tsp Dijon mustard
  • 1 clove of garlic, peeled
  • 2 tbsp olive oil
  • 3 tbsp vegetable or corn oil
  • Salt and freshly ground black pepper

Print Recipe

METHOD

First, make the vinaigrette. Put all the ingredients into a clean bottle or jar. Give them a good shake and leave to infuse for an hour or so, or overnight at room temperature.

Carefully peel the boiled eggs then pass them through the flour, shaking off any excess then through the beaten egg and finally the breadcrumbs. Cut the asparagus spears in half on the angle and cook in boiling salted water for 4-5 minutes or until tender then drain and leave to cool.

Preheat about 8cm of oil to 160-180°C in a large thick bottomed saucepan or electric deep fat fryer.

Carefully fry the eggs for a couple minutes or until the crumbs are golden then remove with a slotted spoon and drain on some kitchen paper. To assemble the salad, toss the asparagus with the salad leaves and dressing and season. Arrange on serving plates and place the egg in the centre and scatter with the chives.