Golden Crispy Egg Yolks Asparagus (Printable)
Crispy fried egg yolks served over grilled asparagus with a vibrant fresh herb sauce.
# What You'll Need:
→ Main
01 - 8 large egg yolks, carefully separated from whites
02 - 1 lb green asparagus, woody ends trimmed
03 - 1 tbsp olive oil
04 - Salt and freshly ground black pepper, to taste
→ Crispy Coating
05 - 1/2 cup fine breadcrumbs (use gluten-free if needed)
06 - 1 tbsp 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 - Salt and freshly ground black pepper, to taste
→ For Frying
15 - Vegetable oil, for deep frying (approximately 2 cups)
# How to Make It:
01 - Combine the parsley, chives, tarragon, minced garlic, lemon juice, and Dijon mustard in a mixing bowl. While whisking continuously, slowly drizzle in the extra virgin olive oil to emulsify. Season with salt and pepper to taste. Set aside to let the flavors meld.
02 - Carefully separate the egg yolks from the whites, keeping each yolk intact. Place the yolks on a plate lined with a light dusting of flour. Transfer to the freezer for 30 minutes until firm but not completely solidified.
03 - Combine the fine breadcrumbs and grated Parmesan in a shallow dish, mixing evenly. Set aside.
04 - Toss the trimmed asparagus with 1 tbsp olive oil, salt, and pepper. Heat a grill pan or skillet over medium-high heat. Cook the asparagus for 5 to 7 minutes, turning occasionally, until tender-crisp with light char marks. Remove from heat and set aside.
05 - Heat vegetable oil in a small saucepan or deep-fryer to 340°F. Gently roll each chilled yolk in the breadcrumb mixture, applying a delicate but thorough coating. 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. Transfer to paper towels to drain.
06 - Arrange the grilled asparagus spears on serving plates. Place the golden crispy egg yolks on top. Drizzle generously with the herb sauce and serve immediately.
# Expert Suggestions:
01 -
- Fried egg yolks sound intimidating but the freezer trick makes them surprisingly forgiving, even on your first try.
- The herb sauce is so versatile you will want to drizzle it on everything from roasted potatoes to grilled fish.
02 -
- Do not skip the freezing step because room temperature yolks will dissolve into the oil the moment they hit the pan, which I learned the hard way with a spectacular mess.
- The yolks continue to cook from residual heat after you pull them from the oil, so pull them slightly earlier than you think to keep the center jammy rather than chalky.
03 -
- Separate your eggs while they are cold because the yolks are firmer and less likely to break, then let them sit at room temperature for five minutes before freezing so the whites slip away cleanly.
- A double coating of breadcrumbs with a light dusting of flour in between creates an even crispier shell that holds up better on the plate.