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orange juice lime juice ginger juice soy sauce wasabi powder mixed shallot extra-virgin olive oil salt egg yolks eggs canola oil sprouts
Viewed: 39 - Published at: 6 years agoIngredients
- 1 tablespoon fresh orange juice
- 1 tablespoon fresh lime juice
- 1 tablespoon pickled ginger juice (see Note)
- 1 teaspoon soy sauce
- 2 teaspoons wasabi powder mixed with 2 teaspoons water
- 1 small shallot, minced
- 1 tablespoon extra-virgin olive oil
- Salt
- 1 cup panko (Japanese bread crumbs)
- 1 pound medium asparagus, trimmed
- 2 large egg yolks, lightly beaten
- 4 large eggs, at room temperature
- Canola oil, for frying
- Radish sprouts, for garnish
Method
- In a small bowl, whisk the orange juice, lime juice and pickled ginger juice with the soy sauce, wasabi mixture and minced shallot until combined.
- Whisk in the olive oil until emulsified.
- Season the citrus-ginger vinaigrette with salt.
- Put the panko in a large, resealable plastic bag and crush the bread crumbs finely with a rolling pin.
- Bring a wide, deep skillet of salted water to a boil.
- Add the asparagus and cook until crisp-tender, 3 to 4 minutes.
- Using tongs, transfer half of the asparagus to a large plate and the remaining asparagus to a bowl.
- Add the egg yolks to the bowl and toss to coat the asparagus.
- Transfer the coated asparagus to the bag and shake to coat with the panko.
- Return the asparagus water to a simmer.
- Carefully crack each whole egg into a small bowl and slip each one into the water.
- Poach over moderate heat for 4 minutes.
- Using a slotted spoon, carefully transfer the poached eggs to another plate.
- Heat 1/4 inch of canola oil in a medium skillet.
- Add the breaded asparagus and fry over high heat until they are golden and crisp, about 4 minutes.
- Transfer the fried asparagus to a paper towel-lined plate to drain.
- Spoon the citrus vinaigrette onto 4 plates and add the blanched and fried asparagus.
- Top with the poached eggs, garnish with radish sprouts and serve right away.
