200g asparagus, trimmed
For the Crispy Soft Egg
Flour, egg and panko breadcrumbs
Vegetable oil for deep frying
For the Chorizo Crumb
100g chorizo, cubed
2 tbsp fresh breadcrumbs
Extra virgin olive oil, to drizzle
For the crispy egg, place the eggs on a perforated container and steam in the Miele steam oven at 95°C for 4 minutes. As soon as they are ready, transfer them to a bowl of iced water and leave there for at least 20 minutes.
Carefully peel the eggs and coat them in flour, egg and the panko breadcrumbs. Refrigerate for 20 minutes and repeat the process again.
Fill a small saucepan with vegetable oil and heat to 180°C. Deep fry the eggs until golden brown and drain on kitchen paper.
For the chorizo crumb, heat a frying pan and gently fry the chorizo cubes for five minutes. Add the breadcrumbs and cook until crispy. Keep warm.