Ingredients

• 100g/3½oz plain flour
• 2 free-range eggs
• 4 free-range eggs
• soft-boiled and refreshed in cold water
• 200g/7¼oz Japanese panko breadcrumbs
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh chervil
• 2 tbsp chopped fresh tarragon
• vegetable oil
• for deep frying
• 1kg/2lb 3¼oz asparagus spears
• iced water
• 1 tbsp fresh lemon juice
• 2 free-range egg yolks
• 750g/1lb 10½oz clarified butter
• melted
• water
• as necessary

Directions

• For the deep-fried eggs
• sprinkle the flour onto one plate
• beat the two raw eggs in a bowl and sprinkle the Japanese breadcrumbs
• parsley
• chervil and tarragon (mixed together) onto another plate. One at a time
• dredge the soft-boiled eggs first in the flour
• then dip them in the beaten eggs
• then roll them in the herbs and breadcrumbs mixture until completely coated.
• Place each coated egg onto a sheet of greaseproof paper and chill in the fridge for at least one hour.
• Meanwhile
• for the asparagus
• cook the asparagus in boiling
• salted water for 2-3 minutes. Drain well and refresh in iced water.
• For the hollandaise sauce
• bring a little water to the boil in a pan
• then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the lemon juice and egg yolks and whisk continuously for 4-5 minutes
• or until the mixture is pale and has doubled in volume.
• Remove the egg and lemon mixture from the heat. Gradually add the clarified butter in a thin stream
• whisking continuously
• until all of the clarified butter is incorporated into the mixture.
• Add two tablespoons of water to the hollandaise sauce if necessary
• to loosen. Keep warm until ready to use.
• Heat the oil in a deep fat fryer to 190C/375F. Alternatively
• heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Carefully lower the chilled
• coated eggs into the hot oil and fry for 3-4 minutes
• or until crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
• To serve
• divide the asparagus spears equally among four serving plates. Place one crisp egg on top of each serving of asparagus. Drizzle the hollandaise sauce around the edge of the plate.