This post may contain affiliate links. Please read our disclosure policy.

Jump to Recipe

Crispy Egg Yolks & Asparagus Sauce (S1.Ep1 Egg Yolk Series) went super rogue with the pesto termā€¦Also, this is one of 2 methods for achieving this, Iā€™ll share the second method on my next episode of the yolk series and you want to stay tuned because it is a more fool proof method šŸ˜‰. You know that I am obsessed with crispy egg yolks and these ones are EPIC!

Why You’ll Love Crispy Egg Yolks & Asparagus

Apart from being gorgeous, they are delicious. That first crispy bite followed by the runny yolk is gonna get you hooked. I’m sitting here writing this and my mouth is watering. The Asparagus Sauce give it the herby and earthy taste and it is amazing. You can serve the crispy yolks on basically anything your heart desires, like my Crispy Yolk Toast!

Substitutions

I used Avocado Oil to fry my yolks but you can use your favorite neutral oil. I topped mine with parm, but you can use your cheese of choice!

Recipe Tip

Careful is the name of the game here. be extremely careful when separating the yolks from the whites, wait until you fry to cut the chalaza so the yolks donā€™t break. Get your pretty hot so the panko fries up quick without overcooking the yolk.

Crispy Egg Yolks & Asparagus

By Nadia Aidi
Crispy Egg Yolks & Asparagus Sauce (S1.Ep1 Egg Yolk Series) went super rogue with the pesto termā€¦Also, this is one of 2 methods for achieving this, Iā€™ll share the second method on my next episode of the yolk series and you want to stay tuned because it is a more fool proof method šŸ˜‰. You know that I am obsessed with crispy egg yolks and these ones are EPIC!

Ingredients 

  • 4-5 egg yolks
  • 1 1/4 c panko
  • Seasoned salt to taste
  • Neutral oil, I used avocado
  • 1 lemon, zest and 1/2 of the juice
  • 1-2 garlic cloves, sliced, green part removed
  • 9-10 basil leaves
  • 3 tbsp fresh dill
  • 3 tbsp pine nuts
  • 1/2 serrano, mine was hot as heck, use a whole one if yours isnt
  • 6-7 asparagus stalks, cutt off the tough part
  • 1/4 cup Parmigiano reggiano, more for topping
  • 1/4 c olive oil

Directions 

  • Add 1/2 the panko to a plate and season, make a little well for each yolk and carefully add the rest of the panko to completely cover them
  • Refrigerate 20 minutes
  • SautĆ©e your asparagus with a bit of salt and pepper in a preheated pan on high for 3-4 minutes
  • Lower heat to medium, add a touch of olive oil along with the pine nuts, garlic and serranos. Sautee until golden, about 4 min. Squeeze half of the lemon
  • Place in the food processor with the basil, dill, parmigiano, olive oil salt and pepper. Process until smooth add a little more oil if needed
  • Add your avocado oil to a pan filled to about 1-2 inches. I liked using a small pan to use less oil. Preheated until the back of a wooden spoon bubbles. You need it to about 360-375 degrees
  • Very carefully fry one yolk at a time using a spoon to lower it to the oil. tilt your a bit pan to completely submerge the yolk and baste with a spoon. Cook until golden, should be about 20-30 seconds
  • Cut the chalaza once fried
  • Serve them over the sauce, add more parm, lemon zest and freshly cracked black pepper

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Like this? Leave a comment below!

Get new recipes sent to your inbox!
Subscribe and get all the new recipes first!

Please enable JavaScript in your browser to complete this form.


Bringing Fun Dishes to The Table

Here you’ll find some of my own recipes. I am super passionate about communicating my passion for food & cooking as well as living a truly balanced lifestyle. Be sure to subscribe to my newsletter for recipes delivered to your inbox!



Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating