COOKWARE YOU WILL NEED
- 1 large sauce pan
- 1 slotted spoon
- 1 large bowl
- 2 small bowls (or plates)
- 1 wire rack
- 1 non-stick pan
2 large eggs
1 tbsp. flour
1 tbsp. cornstarch
1/2 tsp. cayenne
Beyond The Shaker Red Alaea
1/4 c. buttermilk
1/4 c. panko bread crumbs
high-heat frying oil
1/2 bunch of asparagus, washed, dried and trimmed
1 tbsp. olive oil
freshly ground pepper
zest from an organic lemon
1. Preheat the oven to 325 degrees.
2. Slowly lower one of the eggs, still cold from the refrigerator, into a saucepan of boiling water and boil for 4 minutes.
3. Remove with a slotted spoon and place in a bowl of cold water to cool. Meanwhile, prepare three mixtures for dipping the egg.
4. In a shallow bowl or on a small plate, mix together the flour, cornstarch, cayenne, and 1/4 tsp. sea salt. Beat the remaining egg and buttermilk together in another bowl. Measure out the panko crumbs into a third bowl.
5. When the soft-boiled egg is completely cool, gently rap it against the countertop to crack it all over and very carefully peel off the shell. (You may want to boil an extra egg in case the first one breaks open.) Coat it in the flour mixture, the buttermilk mixture, and finally the panko. Set it on a wire rack.
6. Using a thermometer, heat 2 inches of frying oil in a saucepan until it reaches 375 degrees. Fry the egg, turning once, until it turns golden brown, about 1 minute. Place it back on the wire rack to drain.
7. Toss the asparagus with olive oil and a sprinkling of sea salt and freshly ground pepper until thoroughly coated. If making this recipe in advance, you can pause at this point for an hour or so, leaving the egg and asparagus at room temperature.
8. To finish, saute the asparagus in a non-stick pan over medium-high heat until bright green and slightly bendy, about six minutes. Meanwhile, heat the egg in the 325 degree oven for the same amount of time.
9. To serve, lay the asparagus on a platter, sprinkle with lemon zest, and set the fried egg on top. Using a sharp paring knife, slice it in half and let the yolk run out over the asparagus. Top with a final sprinkling of Beyond The Shaker Red Alaea salt and freshly ground pepper and serve.