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1
In a small bowl, whisk the orange juice, lime juice and pickled ginger juice with the soy sauce, wasabi mixture and minced shallot until combined.
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2
Whisk in the olive oil until emulsified.
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3
Season the citrus-ginger vinaigrette with salt.
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4
Put the panko in a large, resealable plastic bag and crush the bread crumbs finely with a rolling pin.
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5
Bring a wide, deep skillet of salted water to a boil.
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6
Add the asparagus and cook until crisp-tender, 3 to 4 minutes.
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7
Using tongs, transfer half of the asparagus to a large plate and the remaining asparagus to a bowl.
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8
Add the egg yolks to the bowl and toss to coat the asparagus.
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9
Transfer the coated asparagus to the bag and shake to coat with the panko.
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10
Return the asparagus water to a simmer.
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11
Carefully crack each whole egg into a small bowl and slip each one into the water.
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12
Poach over moderate heat for 4 minutes.
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13
Using a slotted spoon, carefully transfer the poached eggs to another plate.
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14
Heat 1/4 inch of canola oil in a medium skillet.
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15
Add the breaded asparagus and fry over high heat until they are golden and crisp, about 4 minutes.
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16
Transfer the fried asparagus to a paper towel-lined plate to drain.
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17
Spoon the citrus vinaigrette onto 4 plates and add the blanched and fried asparagus.
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18
Top with the poached eggs, garnish with radish sprouts and serve right away.
