Asparagus has been at the Greenmarket for a while so when I made it for dinner of Sunday, I decided to perk things up a little. The addition of an egg to the tall, skinny trees isn’t anything new, but I’d read somewhere that Dan Barber was frying a soft-boiled one in panko as a new rendition. I gave it a try to spectacular results.
**Grill one bunch of asparagus, then follow directions below.
First, soft-boil one egg. Cool and peel the egg very gently. Then, set up three dipping bowls: one with a little flour, one with a beaten egg, and the last with panko. Roll the egg in the flour, then beaten egg, and then panko.
Heat enough oil in a pan to cover the robed egg for frying. When oil is very hot, slowly dunk the egg, frying for 2-3 minutes. When it is browned, remove and place it atop the grilled asparagus. Before serving, cut crispy egg in half to allow yolk to run out.
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