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Deep-fried Asparagus Salad with Butternut Crisps


A delightful deep-fried asparagus salad with the tastiest crisps you'll ever have!

  • Serves: 8 |
    8 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 15 mins
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  • 1 whole butternut with skin on, seeds removed and cut into 8 wedges
  • good-quality olive oil, for drizzling
  • Maldon salt
  • 12 spears fresh green asparagus
  • 1 egg, beaten
  • 1 C (250 ml) cake flour
  • cooking oil for deep-frying
  • 4 eggs
  • 120 g baby lettuce leaves
  • Crema di Balsamico, for drizzling

Preheat the oven to 180 °C.

Wash the butternut and pat dry. Place on an oven tray and drizzle with olive oil. Sprinkle with the salt and bake for 20 minutes or until soft and brown. Remove from the oven and keep to one side to cool.

Wash the asparagus well and pat dry. When completely dry, dip in the beaten egg and then coat with flour. Keep to one side to rest for about 30 minutes.

Heat some oil in a saucepan until very hot and deep-fry the asparagus until golden brown. Place on a paper towel to drain. (The flavour of the asparagus is nutty and the feeling in your mouth is amazing!)

Place the eggs in a small pot and cover with tap water. Turn the stove on high and cook for 3 minutes from the moment the water begins to boil. Remove from the heat and pour out the boiling water. Leave the pot under fast-running cold water. When the eggs are cool, peel them gently and break them open. Keep to one side.

Toss the baby lettuce leaves in olive oil and place on a platter. Top with the butternut and asparagus. Drizzle with Crema di Balsamicoand top with the boiled eggs.