Asparagus in curry sauce with rice fried eggs
Asparagus in curry sauce with rice fried eggs was one of the original recipes presented to us by Davide Bonato from Ristorante Massimo as part of his all rice menu.
Il Convento di Trino and Ristorante Massimo is a resort hotel and restaurant in Piedmonts ‘Terre del Riso’. A fascinating area where rice and other local produce is transformed into a great variety of haute cuisine dishes. We were invited into the kitchen to see the chef Davide Bonato and his team prepare a starter of asparagus in curry sauce with rice fried eggs. A delicious and original reinvention of a traditional recipe with added kick and crunch. This may not be Davide’s exact recipe, but it comes pretty close.
Put the eggs in boiling water for exactly 5 minutes and 30 seconds.
Take the eggs from the boiling water to a bowl of iced water and leave them for about 20 minutes.
The really hard part of this recipe is how to peel a fresh soft-boiled egg. I have not discovered any easy ways, but in my experience cracking the shell all over and peeling the egg while it is still submerged under cold water minimizes the risk of pockmarks and creases that spoil the egg. You can boil and peel the egg well in advance before serving.
Snap the tough ends off the asparagus.
Snap the remaining asparagus spears in smaller pieces and boil for 5 minutes.
Prepare the sauce by melting butter in a casserole.
Stir in flour and let it become thick and smooth.
Gradually stir in the milk to prevent the sauce from going lumpy.
Stop adding milk when the sauce has the thickness you prefer.
Add curry, salt and pepper to taste.
Finish the sauce with some grated Grana Padano.
Heat up oil for deep frying.
Cover the eggs in black rice flour and fry it for a couple of minutes until it becomes crisp all over.
Serve the asparagus covered in curry sauce and with the soft boiled egg on top.
We were invited to Ristorante Massimo by Biteg – Borsa internazionale del turismo enogastronomico