Ingredients

4 egg yolks (you can use 5 if desired)

1 1/4 cups panko breadcrumbs

Seasoned salt, to taste

Avocado oil, for frying

1 lemon (zest and 1/2 of the juice)

2 cloves garlic (sliced, green part removed)

10 fresh basil leaves

3 tablespoons fresh dill

3 tablespoons pine nuts

1/2 serrano chili (adjust heat to taste)

7 asparagus stalks (tough ends removed)

1/4 cup Parmigiano Reggiano (plus more for topping)

1/4 cup olive oil

Instructions

Step 1: Prepare the egg yolks by separating them carefully from the whites. Place half of the panko breadcrumbs on a plate and season with seasoned salt. Make a small well for each yolk, then gently roll each yolk in the remaining panko to coat completely. Refrigerate the coated yolks for 20 minutes to set.

Step 2: In a hot pan over high heat, sauté asparagus with a pinch of salt and pepper for 3-4 minutes until slightly softened.

Step 3: Reduce heat to medium, add a drizzle of olive oil along with pine nuts, sliced garlic, and serrano chili. Cook until the garlic and pine nuts turn golden, about 4 minutes, then squeeze in half of the lemon juice.

Step 4: Transfer the sautéed mixture to a food processor. Add basil, dill, Parmigiano Reggiano, olive oil, salt, and pepper. Process until smooth, adding more olive oil if needed to achieve a creamy pesto consistency.

Step 5: Heat avocado oil in a small pan to about 1-2 inches deep. Preheat until a wooden spoon inserted into the oil bubbles vigorously, aiming for a temperature between 360°F and 375°F.

Step 6: Using a spoon, carefully lower one coated yolk at a time into the hot oil. Tilt the pan slightly to fully submerge the yolk and baste gently with hot oil for even cooking. Fry each yolk until golden, about 20-30 seconds.

Step 7: Once fried, remove the yolks and gently cut the chalaza (the white strand attached to the yolk) if visible.

Step 8: Serve the fried yolks over the asparagus pesto. Garnish with extra Parmigiano Reggiano, lemon zest, and freshly cracked black pepper.

Tips & Variations

Use a small frying pan for shallow frying to minimize the amount of avocado oil needed.

Adjust the heat of the serrano chili to your preference, or substitute with milder peppers if desired.

For extra flavor, toast pine nuts lightly before adding them to the pesto.

This recipe works beautifully as an elegant appetizer or a rich side dish.

FAQs

Can I use regular breadcrumbs instead of panko?

Panko is preferred for its light, crispy texture, but if you don’t have it, regular breadcrumbs can be used. The coating may be slightly denser but will still work.

How do I separate egg yolks without breaking them?

Crack the egg gently and use the shell halves to pass the yolk back and forth, letting the white fall away. Alternatively, use your clean hands to gently scoop the yolk from the white. Chill eggs beforehand to help keep yolks firm.