Golden Crispy Egg Yolks Asparagus (Printable)
Golden crispy egg yolks complement tender asparagus with vibrant herb sauce for an elegant appetizer.
# What You'll Need:
→ Main Components
01 - 8 large egg yolks, carefully separated from whites
02 - 1 lb fresh green asparagus, woody ends trimmed
03 - 1 tbsp olive oil
04 - Kosher salt and freshly ground black pepper, to taste
→ Crispy Coating
05 - 1/2 cup fine breadcrumbs (use gluten-free breadcrumbs if needed)
06 - 1 tbsp freshly grated Parmesan cheese (optional)
→ Herb Sauce
07 - 1/4 cup fresh flat-leaf parsley, finely chopped
08 - 2 tbsp fresh chives, finely snipped
09 - 2 tbsp fresh tarragon leaves, finely chopped
10 - 1 small garlic clove, minced
11 - 2 tbsp fresh lemon juice
12 - 1 tsp Dijon mustard
13 - 1/2 cup extra virgin olive oil
14 - Kosher salt and freshly ground black pepper, to taste
→ For Frying
15 - Vegetable oil, for deep frying (approximately 2 cups)
# How To Make It:
01 - In a mixing bowl, whisk together the fresh parsley, chives, tarragon, minced garlic, lemon juice, and Dijon mustard. Slowly drizzle in the extra virgin olive oil while whisking continuously to emulsify. Season with salt and pepper to taste. Set aside to allow the flavors to meld.
02 - Carefully separate the egg yolks from the whites, keeping each yolk intact. Place the yolks on a parchment-lined plate and transfer to the freezer for 30 minutes until firm but not completely solid.
03 - In a shallow bowl, combine the fine breadcrumbs with the grated Parmesan cheese, mixing evenly.
04 - While the yolks chill, toss the trimmed asparagus spears with 1 tbsp olive oil, salt, and pepper. Heat a grill pan or skillet over medium-high heat and cook the asparagus for 5 to 7 minutes, turning occasionally, until tender-crisp with light charring. Remove from heat and set aside.
05 - Remove the chilled yolks from the freezer. Gently roll each yolk in the breadcrumb and Parmesan mixture, applying a delicate but thorough coating. Handle carefully to avoid breaking the yolks.
06 - Heat vegetable oil in a small saucepan or deep-fryer to 340°F (170°C). 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 brown. Transfer to a plate lined with paper towels to drain briefly.
07 - Arrange the grilled asparagus spears on serving plates. Place the golden crispy egg yolks on top of the asparagus. Drizzle generously with the herb sauce just before serving and enjoy immediately.
# Expert Tips:
01 -
- The contrast of a shatteringly crisp shell with a warm runny yolk inside feels like a magic trick you can pull off at home.
- The herb sauce is versatile enough that you will want to drizzle it on everything by the end of the week.
- It looks wildly impressive but the whole thing comes together in about half an hour.
02 -
- Do not skip the freezing step because room temperature yolks will disintegrate the moment they hit hot oil and you will end up with breadcrumb soup.
- Keep the oil temperature steady at 170 degrees Celsius since oil that is too hot burns the coating before the yolk warms through and oil that is too cool makes them greasy.
- Have everything else plated and ready before you fry because the yolks need to be served within minutes of coming out of the oil.
03 -
- Crack your eggs over a slotted spoon set over a bowl so the white falls through and the yolk sits cradled and unbroken.
- The single most important thing is confidence at the frying stage because hesitation leads to broken yolks and oil splatters.