1Cook the egg for 4 minutes and 30 seconds once the water is boiling.
2Cook the egg for 4 minutes and 30 seconds once the water is boiling.
3Cook the egg for 4 minutes and 30 seconds once the water is boiling.
4Immediately transfer the cooked egg into ice water to stop the cooking process.
5Immediately transfer the cooked egg into ice water to stop the cooking process.
6Immediately transfer the cooked egg into ice water to stop the cooking process.
7Once the egg is cold and peeled, coat it in flour.
8Once the egg is cold and peeled, coat it in flour.
9Once the egg is cold and peeled, coat it in flour.
10Then pass the floured egg through beaten egg.
11Then pass the floured egg through beaten egg.
12Then pass the floured egg through beaten egg.
13Finally, coat the egg in breadcrumbs (optionally mixed with crushed crackers or grissini).
14Finally, coat the egg in breadcrumbs (optionally mixed with crushed crackers or grissini).
15Finally, coat the egg in breadcrumbs (optionally mixed with crushed crackers or grissini).
16Peel the asparagus stalks.
17Peel the asparagus stalks.
18Peel the asparagus stalks.
19Marinate the thinner, raw parts of the asparagus with lemon, oil, salt, and pepper.
20Marinate the thinner, raw parts of the asparagus with lemon, oil, salt, and pepper.
21Marinate the thinner, raw parts of the asparagus with lemon, oil, salt, and pepper.
22Blanch the thicker bases of the asparagus in boiling water.
23Blanch the thicker bases of the asparagus in boiling water.
24Blanch the thicker bases of the asparagus in boiling water.
25Immediately transfer the blanched asparagus to ice water to maintain its green color.
26Immediately transfer the blanched asparagus to ice water to maintain its green color.
27Immediately transfer the blanched asparagus to ice water to maintain its green color.
28Season the blanched asparagus with oil, salt, pepper, and lemon.
29Season the blanched asparagus with oil, salt, pepper, and lemon.
30Season the blanched asparagus with oil, salt, pepper, and lemon.
31Cook the breaded egg in an air fryer for 5 minutes at maximum power or in hot oil at 180°C.
32Cook the breaded egg in an air fryer for 5 minutes at maximum power or in hot oil at 180°C.
33Cook the breaded egg in an air fryer for 5 minutes at maximum power or in hot oil at 180°C.
34Add hollandaise sauce as a final touch.
35Add hollandaise sauce as a final touch.
36Add hollandaise sauce as a final touch.
Ingredients
egg
egg
egg
flour
flour
flour
breadcrumbs
breadcrumbs
breadcrumbs
crushed crackers
crushed crackers
crushed crackers
grissini
grissini
grissini
asparagus
asparagus
asparagus
lemon
lemon
lemon
oil
oil
oil
salt
salt
salt
pepper
pepper
pepper
hollandaise sauce
hollandaise sauce
hollandaise sauce
Equipment
air fryerpotbowl with ice waterfrying pan
Tips
For the egg, cook for 4 minutes and 30 seconds from boiling water, then immediately transfer to ice water to stop cooking.
When cold and peeled, coat the egg in flour, then egg, then breadcrumbs (can add crushed crackers or grissini to breadcrumbs for extra crispiness).
For frying, use an air fryer for 5 minutes at maximum power, or traditional frying in boiling oil at 180°C.
For asparagus, peel the stalks. Marinate thinner raw parts with lemon, oil, salt, and pepper.
Blanch thicker asparagus bases in boiling water, then immediately transfer to ice water to maintain vibrant green color, then season with oil, salt, pepper, and lemon.