The Herald - The Herald Magazine
Packed with flavour Asparagus, duck’s egg and parmesan
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
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.