Gluten-Free Crispy Soft-Boiled Eggs and Olive Oil– Poached Asparagus with Cambozola Crema

Though there are several steps involved, this rewarding gluten free scotch eggs recipe by famed chef Michael Chiarello proves that fancy-restaurant food is easier to make than you think. It’s also a sure thing for impressive, stress-free entertaining, provided you prepare the asparagus, crema, and prosciutto bits in advance. (You can reheat cooked asparagus on a rimmed sheet pan with 4 tablespoons of its poaching water in a 350°F oven.)

Gluten-Free Crispy Soft-Boiled Eggs and Olive Oil– Poached Asparagus with Cambozola Crema

If gluten-free breadcrumbs are not available to you, make your own by toasting GF sliced bread on low heat until it’s completely dry and grinding it in a food processor. And yes, you can poach the asparagus in water alone, but oil makes for super-luxurious results.
Servings 6

Ingredients

  • 3/4 cup plus 1 tablespoon extra-virgin olive oil
  • 5 ounces prosciutto, ground or finely chopped
  • Kosher salt
  • 1 teaspoon baking soda
  • 8 eggs
  • 24 asparagus spears, bottoms trimmed
  • 1/2 cup rice flour or gluten-free flour of choice
  • 1 cup gluten-free breadcrumbs
  • Canola or vegetable oil, for frying
  • 1 recipe Cambozola Crema (below), warmed

Instructions

  1. Warm the 1 tablespoon olive oil in a small sauté pan, add the prosciutto, and cook, stirring often, over low heat until crispy. Remove the prosciutto bits with a slotted spoon and spread them on a paper towel–lined plate.
  2. Bring a medium pot of water with 1 tablespoon salt to a rolling boil. Add the baking soda, then add 6 of the eggs. Boil for 4 minutes, 45 seconds, then transfer the eggs to an ice-water bath. Chill completely, about 10 minutes. Gently peel the eggs and reserve.
  3. In a large sauté pan, bring the 3/4 cup olive oil, 3/4 cup water, and 1 teaspoon salt to a boil, then lower the heat so the poaching liquid simmers. Working in batches, add the asparagus in a single layer so it’s barely submerged in the liquid. Poach at a simmer until the asparagus is just tender, 3 to 5 minutes. Transfer to a baking sheet in a single layer.
  4. Put the flour in a small bowl. In another small bowl, beat the remaining 2 eggs. Put the breadcrumbs in a third small bowl. One at a time, gently roll the reserved soft-boiled eggs in the flour to coat, then dip in the egg, letting the excess drip off, and then in the breadcrumbs.
  5. In a small pot, pour 3 inches of canola oil and heat to 375°F on a candy thermometer. Carefully adding 2 of the breadcrumb-coated eggs at a time, fry until golden brown, about 1 minute. Transfer to a paper towel–lined plate.
  6. To serve, arrange the asparagus on a platter. Top with the crispy eggs. Spoon the crema around the spears, then garnish with a generous sprinkling of salt and prosciutto bits.

Cambozola Crema

MAKES 1 CUP Served warm or at room temperature, this decadent sauce plays nicely with asparagus and eggs but is also great with polenta or steak.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon minced garlic
  • 1 sprig thyme, leaves minced and stem discarded
  • 1-1/2 cups heavy cream
  • 1-1/2 ounces gluten-free Cambazola cheese, chopped

Instructions

  1. Heat the oil in a small saucepan over medium heat. Add the garlic and cook until fragrant but not browned, about 30 seconds. Add the thyme and cream and reduce by about one-third to the consistency of a thick Alfredo sauce, 8 to 10 minutes. Whisk in the cheese until fully combined and serve.

Photography Aubrie Pick

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