Asparagus Salad Recipe with Crispy Eggs - Great British Chefs

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