Salad Of Asparagus With Deep Fried Duck Egg & Truffle Mayo

A twist on the classic aspargus, a seasonal vegetable which can be used in hundreds of ways.

Ingredients


  • olive oil
  • 1 bunch of asparagus or 24 spears
  • 6 eggs, organic or free range
  • 100 g bread crumbs
  • 50 g flour
  • salt and pepper
  • ingredients for mayonnaise
  • 3 tblsp vinegar
  • 1 tsp mustard
  • salt and pepper
  • 150 ml sunflower oil
  • 50 ml hot water
  • truffle oil
  • sea salt
  • ingredients for pane
  • 1 egg
  • milk
  • seasoned flour
  • breadcrumbs

Method

  1. Put a deep pot of water on to boil with a 100ml of spirit vinegar.
  2. Reduce heat, swirl water with a whisk or spoon. Crack egg and drop into centre of swirl.
  3. This will help egg white to wrap itself around the yolk and give a nice shape. It should take about 3-4 mins to cook.
  4. It must be soft or else when you cook again after bread crumbing it will be over cooked; we want the yolk to ooze out when cut.
  5. Method for Asparagus 1 Bunch
  6. Prepare Asparagus by picking off ears. Cut to same length. Cook in boiling salted water until tender, but not soft for about 4-5mins.
  7. Refresh in iced water, remove from water and put to one side.
  8. You can make your own Mayo by first mixing mustard, vinegar, salt, pepper, sugar and egg yolks together, then very slowly start emulsifying this with your oil bit by bit until its nice and smooth and well emulsified.
  9. You may need to add a little drop of hot water to soften it a bit or else it may split.
  10. If this happens start again, in a clean bowl with just and egg yolk and add your split mayo whisking continuously until emulsified again.
  11. The other alternative is to use a blender, same method adding oil slowly. Or open a jar of Helmans!!
  12. To crumb the eggs you can either buy some dry breadcrumbs or make your own by taking some old bread and leaving it in a low low oven 80°C-90°C.
  13. Then put in a food processor to make your crumbs.
  14. Have three dishes, one with breadcrumbs, the other with egg and milk mix and one with seasoned flour.
  15. Place your dried off poached egg in flour then into egg and then into crumbs, you can repeat this twice to be doubly sure it doesn't burst.
  16. Heat your oil, 180°-190°C (after this temp the oil starts to burn). Cook egg for 40-60 seconds or until crisp.




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