Asparagus Salad Recipe with Crispy Eggs
Robert Thompson's stunning asparagus salad is dressed with a fragrant lemon thyme and hazelnut dressing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Pot
- Stove
- Mixing bowl
- Spoon
Ingredients
- 5 eggs
- 100ml of white wine vinegar
- 3 bunches of asparagus, thick
- 100g of plain flour, seasoned with salt
- 100g of Panko breadcrumbs
- vegetable oil, for deep-frying
- salt
- 2 tbsp of sherry vinegar
- 1 unwaxed lemon, zested
- 1 tsp Dijon mustard
- 50ml of hazelnut oil
- 100ml of rapeseed oil
- 1 sprig of lemon thyme, leaves picked
- 50g of hazelnuts, peeled, halved and roasted
- pepper
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