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    Soft boiled egg with breaded asparagus and bowl of Almond CLUSTERS®


    CLUSTERS breaded asparagus with boiled eggs

    It's asparagus season! Try our delicious recipe - asparagus lightly breaded with Almond CLUSTERS® that's a perfect accompaniment for soft boiled eggs!
    Preparation Time
    20 min
    Cooking Time
    10 min
    Cooling Time
    Skill Level
    Serving Size


    • 4 eggs
    • 12 green asparagus
    • 2 beaten eggs
    • 1/2 tablespoon wasabi paste
    • 70 g CLUSTERS® Almonds Cereals
    • 50 g wholegrain flour
    • 2 tbsp sunflower oil
    • sea salt
    • ground pepper


    1. Peel the asparagus and cut off the ends.
    2. Cook them for 4 to 5 minutes (according to their size) in a large volume of boiling water. The asparagus should be tender.
    3. Drain and refresh in cold water for few minutes to stick the color. Pat dry with kitchen paper.
    4. Whisk the eggs, mixing in the wasabi, and keep whisking until the wasabi is completely incorporated.
    5. Chop CLUSTERS® Almond Cereals to get a thin powder. Spread the powder in a saucer.
    6. Dip asparagus in the wholegrain flour, wasabi and eggs mixture, then roll in the cereals powder. Repeat with the remaining asparagus.
    7. Heat the oil in a pan and fry the coated asparagus until golden.
    8. In the meantime, boil a large volume of salted water. Once boiling, add the eggs and boil for 3 minutes. Remove the eggs out with a slotted spoon and place them in eggcups.
    9. Remove the top of the eggs, season with salt & ground pepper and serve immediately with the asparagus!