Butter Sauce & Asparagus

• ½ lb unsalted butter, cubed
• ½ inch water for the saucepan
• 1 bunch asparagus, blanched

Eggs

• 3 eggs for dish (1 per serving) + 2 eggs for egg wash
• 2 cups Panko breadcrumbs
• 1 cup flour
• 2 tbsp chopped parsley
• 2 tbsp grated Parmesan
• 1 tsp kosher salt
• oil for deep frying

Salad

• 1 bunch baby arugula
• Parmesan cheese to taste
• 3 tbsp extra virgin olive oil
• 3 tbsp lemon juice
• salt to taste

Butter Sauce & Asparagus

1. Heat the water in a sauce pot, whisk in the butter a couple cubes at a time until smooth, set aside
2. Place the asparagus on an oven proof plate, season with salt and pour the butter sauce over them, bake in a 350º oven for 15 minutes

Eggs

1. Bring a pot of water to a boil, add 3 eggs and boil for 5 minutes, remove the eggs from the water and plunge in ice water, let cool for 15 minutes. 
2. Season the Panko with parsley, Parmesan & salt Whisk the remaining eggs with a little water
3. Carefully peel the shells from the eggs, roll each egg in the flour, egg wash (just beat the 2 eggs with a fork) and breadcrumbs. Deep fry the eggs until golden brown and set aside on a plate

Salad

1. Toss all ingredients together in a bowl before serving

Final Assembly

1. Remove the asparagus from the oven, divide onto 3 plates
2. Toss the salad and place over the asparagus
3. Place one egg on top of the salad on each of the 3 plates