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ASPARAGUS WITH PARMESAN-CRUSTED BOILED EGG & BUTTER SAUCE

We have drawn inspiration, borrowed, reinvented and copied delicious dishes from friends across the world. This recipe was created by Kathy Romer-Lee of Oaklands Country Manor in the Drakensberg region of South Africa. Next time you are driving from Johannesburg to Durban, be sure to stay over – Kathy’s pork belly dish is legendary.

SHOP IT

350g medium asparagus spears

4 large eggs

3 Tbsp seasoned flour

1 egg, beaten

½ cup fresh breadcrumbs and finely grated parmesan cheese (in equal quantities)

½ cup melted salted butter

2 Tbsp snipped fresh chives

4 lemon cheeks

salt and freshly ground black pepper

PREPARE IT

Wash the asparagus spears well and trim them to the same length.

Boil the 4 large eggs in salted water for 5 minutes. Remove from the pot and immediately plunge them into iced water. Leave to cool for 5 minutes then peel (using a teaspoon to assist if necessary). Dip the peeled eggs gently into seasoned flour, then beaten egg, followed by the breadcrumb-parmesan mixture. Deep-fry the eggs over a moderate heat until golden.

Just before serving, quickly cook the asparagus in boiling salted water until tender. Divide the asparagus among four plates and arrange on each in a bunch. Gently spoon the melted butter over the asparagus and sprinkle with the chives. Cut the boiled eggs in half and place on the asparagus. Season to taste. Serve with a lemon cheek on the side.

Serves 4

KITCHEN NOTE

The size and altitude affects the softness of the egg. It’s a good idea to boil one egg first to see if it is perfect before cooking all the eggs.