Golden Crispy Egg Yolks Asparagus (Printable)
Crispy golden yolks served over grilled asparagus with fresh herb sauce
# What you need:
→ Main
01 - 8 large egg yolks, carefully separated from whites
02 - 1 lb fresh green asparagus, woody ends trimmed
03 - 1 tablespoon extra virgin olive oil
04 - Kosher salt and freshly ground black pepper, to taste
→ Crispy Coating
05 - 1/2 cup fine breadcrumbs (use gluten-free if needed)
06 - 1 tablespoon freshly grated Parmesan cheese (optional)
→ Herb Sauce
07 - 1/4 cup fresh flat-leaf parsley, finely chopped
08 - 2 tablespoons fresh chives, finely snipped
09 - 2 tablespoons fresh tarragon leaves, finely chopped
10 - 1 small garlic clove, minced to a paste
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon Dijon mustard
13 - 1/2 cup extra virgin olive oil
14 - Fine sea salt and freshly cracked black pepper, to taste
→ For Frying
15 - Vegetable oil, enough for deep frying (approximately 2 cups)
# Directions:
01 - In a mixing bowl, combine the finely chopped parsley, chives, tarragon, minced garlic, lemon juice, and Dijon mustard. Slowly drizzle in the olive oil while whisking continuously to emulsify. Season with salt and pepper to taste. Set aside at room temperature to allow the flavors to meld.
02 - Carefully separate the egg yolks from the whites, taking care not to puncture the yolks. Place each yolk gently on a plate lined with a light dusting of flour. Transfer to the freezer for 30 minutes until the yolks are firm to the touch but not completely solid.
03 - In a shallow bowl, combine the fine breadcrumbs with the grated Parmesan cheese. Mix evenly and set beside your workstation for dredging.
04 - Once the yolks are chilled and firm, gently roll each one in the breadcrumb-Parmesan mixture. Apply a thorough yet delicate coating, handling each yolk carefully to maintain its shape. Lightly press the crumbs to adhere.
05 - In a small heavy-bottomed saucepan or deep-fryer, heat vegetable oil 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 deeply golden. Transfer to a plate lined with paper towels to drain.
06 - While the yolks are chilling, toss the trimmed asparagus spears with olive oil, salt, and pepper. Heat a grill pan or cast-iron skillet over medium-high heat. Sear the asparagus for 5 to 7 minutes, turning occasionally, until tender-crisp with light charring.
07 - Arrange the grilled asparagus spears across serving plates. Place the golden crispy egg yolks on top of the asparagus. Drizzle generously with the herb sauce just before serving. Finish with an additional crack of black pepper if desired.
# Expert Tips:
01 -
- The contrast of a shatteringly crisp shell giving way to a rich, barely set yolk is genuinely unforgettable.
- It looks like something from a fancy tasting menu but comes together with everyday ingredients and a bit of oil.
02 -
- If the yolks spend too long in the freezer they will become impossible to coat evenly and may crack open the moment they hit the oil.
- The oil temperature must stay steady because dropping even slightly below 170 degrees Celsius means the coating absorbs oil instead of crisping.
03 -
- Separate your eggs while they are still cold from the fridge because the yolks hold their shape better and are far less likely to break.
- The herb sauce tastes even better if you make it an hour ahead and let it sit at room temperature so the tarragon has time to really bloom.