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Packed with flavour Asparagus, duck’s egg and parmesan

- Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See or phone 0141 378 0385 to book. Twitter @Chefgtowns­end Instagram- @chef.g.townsend

ASPARAGUS is such a versatile vegetable, but here I’ve kept it simple – a classic dish that’s packed full of fresh flavour.

Serves 4 Ingredient­s:

2 bundles of fresh green asparagus 4 duck eggs

Shaved parmesan

Black pepper

Lamb’s lettuce

Olive oil


Prepare the asparagus by cutting or snapping off any woody stems. Bring a pan of seasoned water to the boil and blanch the asparagus for 1 minute. Cool straight away in ice water, remove and lay onto a cloth to pat dry.

Heat a small amount of olive oil into a pan on a low heat and crack in the duck egg.

Cook on a low to medium heat until the egg is cooked through. Note that duck eggs do take slightly longer than hen’s eggs.

In a large frying pan or griddle pan, heat a splash of olive oil on a medium to high heat.

Lay the asparagus in the pan, sautéing each side for a minute.

Remove from the pan and serve with a fried duck egg, a generous helping of shaved parmesan, black pepper and lamb’s lettuce.

If a fried egg isn’t for you, as an alternativ­e you can always poach or scramble your eggs.


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