The supermarket had an amazing sale on Asparagus and eggs so this is what I came up with. Frying the breaded eggs is very easy and quick to do. They are so tasty that you might want to make a few extra eggs.

Ingredients for around 4 servings

4 eggs

1 egg – lightly beaten

1 Tablespoon dijon

1/2 cup flour

1/2 cup panko

canola or vegetable oil to fry with

1 bunch asparagus (around one pound) woody ends removed

1/2 cup toasted hazelnuts – lightly crushed

1 lemon just the zest

1 teaspoon fresh thyme

2 Tablespoons sherry vinegar

1 Tablespoon dijon mustard

3 Tablespoons olive oil

sea salt to taste

black pepper to taste

Directions

Make the vinaigrette. In a small bowl add the dijon mustard, vinegar and oil. Mix well and set to the side.

Put a pot of water on to a medium high boil. Once the water is boiling add the four (or more if you want extra) eggs and shut the heat OFF. Leave the eggs in the water for 6 minutes for a loose center or up to ten minutes if you want a hard center. Then take the eggs out of the water and put them in a bowl of ice water to cool.

Put oil in a sauce pot around thumbs length high with oil. Turn the heat up slightly past medium.

In a small bowl mix together the beaten egg and the dijon.

Put the flour in a small bowl.

put the panko in a small bowl.

Now peel the eggs.

Dip eggs first in flour.

Next coat eggs with egg/dijon mixture.

Then roll them in the panko.

The oil should be hot now and start frying the eggs. They get done very quickly. After eggs are fried set them on a cooling rack or a baking sheet lined with paper towels to absorb oil.

Boil water in a sauce pot and cook the asparagus till tender. Drain the asparagus.

Assemble

Put the asparagus on a platter. Pour on vinaigrette. Add hazelnuts, lemon zest and fresh thyme. Add eggs.

ENJOY!