By Roger Hickman
Recipe published in Feast Issue 37 – June 2019
Serves 4, as a starter
50g plain flour
100g Comté cheese
100ml yuzu juice
100ml double cream
Rape seed oil for frying
1. Blanch the asparagus spears in salted boiling water for three minutes, then plunge into iced water to stop the cooking. When ready to serve, finish them off on a chargrill or barbecue.
2. Beat one of the eggs and put in a bowl. Cook the other four eggs slowly in barely simmering water for 20 minutes (or if you have a sous-vide, cook them at 64°C for 45 minutes). Remove the eggs from the water and plunge into iced water to stop them cooking. Carefully peel the eggs, and remove the whites.
3. Take each yolk, roll it carefully in flour, then in the beaten egg, then in the breadcrumbs. Deep fry in the oil at 180°C for 30-40 seconds; you are aiming for the breadcrumbs to go golden, but without further cooking the egg yolk.
4. To make the yuzu cream, put the shallots and white wine in a pan and reduce the wine by half. Now add the yuzu juice and cream, and bring to the boil. Whisk in the butter, then blitz the cream in a food processor.
5. Serve the asparagus spears with yuzu cream over the top, and a crispy egg yolk on each plate. Shave the Comté with a peeler over the top.