I like to make this recipe to impress friends and family. Even though the dish looks fancy, the fried hard-boiled eggs are easy to make just breaded and fried.
The Asparagus purée pairs very well the crispness of the fried eggs.

Preparation time: about 15 minutes
Cooking time: about 18 minutes
Yield: 2 servings

INGREDIENTS:

3 eggs

½ pound asparagus peeled and spears trimmed

2 tablespoon unsalted butter

About ½ cup flour

About ½ cup corn meal (you can use panko or bread crumbs)

Vegetable oil for frying

Salt and Freshly ground pepper to taste

STEPS:

For the Asparagus purée:

Bring salted water to a boil, and cook the asparagus in it for about 4 to 5 minutes or until tender, drain and plunge them into an ice water till thoroughly chilled, then drain again, season with salt and pepper.
Cut off and keep the asparagus tips, then cut the stems into pieces, blend with a little bit of water to make the purée, season with salt and pepper.

For soft eggs:

Add salt to the water to prevent the shells from breaking and bring to a boil, immerse the eggs and cook over high heat for about 6 minutes to 7 minutes. Refresh the eggs under cold running water to make them easier to peel.

Merge the peeled eggs in the flour, roll them in the beaten egg then roll them in the corn meal.
Heat oil in deep pan over high heat, when the oil is hot, gently drop the eggs and cook until golden brown on all sides about 2 minutes.

Serve with asparagus purée and asparagus tips.