Crispy egg with asparagus and Grana Padano sauce

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Crispy egg with asparagus and Grana Padano sauce


. Difficulty: Medium . Serves: 4 people . Preparation time: 45 minutes
This is the perfect example of how a relatively simple recipe delivers a fancy and complex result.
The surprise effect, with a bit of suspense, is guaranteed and the sight of the liquid yolk when cutting the eggs open never fails to impress.
We all know that seasonal asparagus and eggs go well together, and this natural pairing is sealed with the rich Grana Padano cheese sauce that will bring all the element together.
If you can, I suggest you use Grana Padano Riserva aged over 20 months for this recipe for a full round sauce. 

Chef’s tip: Don’t use very fresh eggs, at least a couple of days old or they will be very difficult to peel. If you drop the eggs in boiling water from the fridge, add 30 seconds of cooking time. Remember to season the breadcrumbs with Grana Padano and the egg wash, that is how you build layers of flavours in your dish.


4 free range eggs
2 egg for the egg wash
Flour to dust
Salt and pepper (to taste)
20 g of butter
8 green asparagus
200 ml of double cream
120 gr of grated Grana Padano
1 litre of vegetable oil 
For basil breadcrumbs
300 gr chopped white bread (crust off)
200 gr Fresh herbs basil
30 gr of grated Grana Padano cheese
Salt and Pepper (to taste)


To prepare the Grana Padano sauce simply heat the cream and when simmering add the grated Grana Padano. Remove from the stove and keep stirring until the remaining heat will melt the cheese gently. Keep aside.
Trim off the woody ends of the asparagus stalks, then peel them with a potato peeler. Cut off the tips and set aside to use as garnish and chop the stalks. Pan fry both for 2 minutes with a knob of butter and season to taste.
For the green breadcrumbs, mix all the ingredients in a food processor until uniform in colour. Pass through a sieve if necessary.
Bring the eggs at room temperature and boil for 5.5 minutes in simmering water. Cooldown immediately in a bowl of iced water. Peel the eggs gently and dust with flour, dip in the seasoned egg wash and roll carefully in the breadcrumbs to coat evenly. You can repeat for extra crispiness.
Deep fry in hot oil at 160˚C for about 3/4 minutes until golden and crispy all around. Drain on kitchen paper and season with a pinch of salt and grated Grana Padano cheese.
Spread the hot Grana Padano sauce on the bottom of large bowls, add the asparagus creating a sort of a nest and place the crispy egg on top.
Garnish with fresh basil leaves and the asparagus tips before serving.
Danilo Cortellini