A deliciously decadent combination of creamy earthy flavours, enveloped in a crust of Klein River Parmesan
350g medium asparagus spears
4 large eggs
3 tbsp seasoned flour
1 egg, beaten
½ cup fresh breadcrumbs and finely grated parmesan cheese (in equal quantities)
½ cup of melted salted butter
2 tbsp fresh chives
4 lemon cheeks
Salt and freshly ground black pepper
Wash asparagus and trim to the same length.
Boil the 4 large eggs in salted water for 5 minutes.
Remove from the pot and immediately plunge into iced water, leave to cool for 5 minutes then peel.
Dip the boiled, peeled eggs gently into the seasoned flour, then into the beaten egg and finally into the breadcrumb & parmesan mixture.
Deep fry the eggs over a medium heat until golden brown.
Just before serving, quickly cook the asparagus in boiling salted water until tender.
Lay the spears on a plate and gently spoon the melted butter over the asparagus and sprinkle with chives.
Cut the boiled eggs in hald and place on the asparagus. Serve with a lemon cheek on the side.
Buy Klein River Cheese and more online here.