Begin by preparing the asparagus sauce. In a saucepan, sweat the chopped onion in a drizzle of olive oil over medium heat, adding a pinch of salt. This will take about 5 minutes until the onion becomes soft and translucent.
Next, trim off the woody ends of the asparagus stalks and cut off the tips. Set these aside to use as a garnish later. Chop the remaining asparagus into smaller pieces and add them to the saucepan with the onions.
Add a splash of water to the mix and allow everything to simmer until the asparagus softens, which usually takes around 7 to 10 minutes. Afterward, blend the sauce until smooth, and if needed, pass it through a sieve for a velvety texture. Season with additional salt and pepper to taste.
Now, it’s time to prepare the breadcrumb coating. In a food processor, combine the chopped white bread, basil, parsley, dill, and grated Grana Padano cheese. Pulse until the mixture is uniform in color and finely blended. This breadcrumb mixture will provide that delightful crunch.
Prepare the eggs by boiling them in a pot of boiling water for precisely 5 minutes. Once done, immediately transfer the eggs to a bowl filled with iced water to halt the cooking process. After a few minutes, gently peel the eggs, taking care not to damage the whites.
Dust each peeled egg lightly with flour, ensuring they are coated evenly. Follow this by dipping them into the egg wash made from the single egg, and then roll them gently in the breadcrumb mixture to coat well.
For extra crunch, repeat the egg wash and breadcrumb coating process once more. This double coating ensures a beautiful golden crust when fried.
In a deep frying pan, heat the vegetable oil to 150 ˚C (302 ℉). Once it's hot, carefully add the coated eggs and fry them for about 3 minutes, or until they are golden and crispy all around. Use a slotted spoon to remove the eggs and allow them to drain on kitchen paper, sprinkling a pinch of salt over them while they are still hot.
To assemble, spread a generous layer of the warm asparagus sauce at the bottom of each serving bowl. Gently arrange the reserved asparagus tips on top, creating a nest for the crispy fried eggs.
Finally, garnish your dish with a sprinkle of freshly ground pepper and a few basil leaves. Serve immediately with a drizzle of olive oil for added flavor.
