Grilled Asparagus with Crispy Egg, Country Ham, and Truffle Vinaigrette
3030 Ocean at Harbor Beach Marriott Resort & Spa, Ft. Lauderdale, FL
Crispy deep-fried eggs, complete with oozing yolks, bring decadence to this asparagus dish from Miami-based chef Paula DaSilva. The truffle-scented vinaigrette adds an elegant touch.
- 20 asparagus spears, ends trimmed
- 1/2 cup olive oil, divided
- Salt and pepper to taste
- 2 scallions
- 2 tablespoons white balsamic vinegar
- 1 1/2 teaspoons finely chopped chives
- 1/2 teaspoon minced garlic
- 1/2 teaspoon lemon zest
- 1 tablespoon truffle oil
- 5 eggs
- 1/2 cup flour
- 1/2 cup breadcrumbs
- 4 cups canola oil
- 4 slices country ham, sliced very thin
Preheat a grill or grill pan over medium-high heat.
Bring a large pot of salted water to a boil. Add the asparagus and cook for 3 minutes. Prepare an ice bath while the asparagus cooks. When the asparagus is done, shock it in the ice bath. Dry the asparagus. Coat the asparagus in 1/4 cup of the olive oil and season with salt and pepper. Place on the hot grill or grill pan and cook until dark grill marks form, about 2 minutes per side. Remove and set aside.
Grill the scallions on the grill until charred, about 2 minutes. Remove and let cool. Mince the scallions, then combine with the vinegar, chives, garlic, and lemon zest in a small bowl. Gradually whisk in the remaining olive oil and the truffle oil to make a vinaigrette.
To make the eggs, bring a large pot of water to a boil. Carefully place 4 of the eggs in the water and boil for exactly 5 minutes. Prepare an ice bath while the eggs cook. Remove the eggs from the water and place them in the ice bath to stop the cooking. Once cool, gently peel the eggs and season them well with salt and pepper.
Lightly beat the remaining egg. Coat the peeled eggs in the flour, then in the egg wash, and then in the bread crumbs. Refrigerate until ready to serve.
Heat the canola oil in a large pot to 375°F. Place one egg at a time in the hot oil and fry until golden brown, about 30 seconds per egg. Remove and let drain on a paper towel–lined plate.
To serve, toss the asparagus with the truffle vinaigrette. Neatly arrange 5 slices of asparagus on each plate. Arrange the ham on top, making a well for the egg to rest in. Place an egg on top of each mound of ham. Drizzle with additional vinaigrette.