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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


  • 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


  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.