Asparagus with poached duck egg and black olive powder recipe
This stylish starter makes good use of fine ingredients and simple cooking techniques.
Ingredients
- 1 bunch of asparagus
- 4 duck eggs
- 50 g botarga (Sardinian smoked grey mullet roe)
- 1 handful pitted black olives (to make powder)
- 1 scattering of shaved parmesan
- 1 bunch of asparagus
- 4 duck eggs
- 1.8 oz botarga (Sardinian smoked grey mullet roe)
- 1 handful pitted black olives (to make powder)
- 1 scattering of shaved parmesan
- 1 bunch of asparagus
- 4 duck eggs
- 1.8 oz botarga (Sardinian smoked grey mullet roe)
- 1 handful pitted black olives (to make powder)
- 1 scattering of shaved parmesan
Details
- Cuisine: English
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 120 mins
- Serves: 4
Step-by-step
- Make the black olive powder in advance - simply roast the pitted black olives for 2 hours at 160 C or until they are dried out. Once dried, place in a small spice mill or blender and blitz until they become powdery. If they become sticky and oily, tip out onto a jay cloth and leave to dry in a warm place.
- For the main dish, poach the duck eggs in a large deep pan of simmering water. Remove with a slotted spoon and keep warm.
- Blanch the asparagus in a large pan of salted boiling water until tender, and keep it warm.
- Serve the asparagus with a duck egg on top and garnish with olive powder, shaved Parmesan and grated botarga.
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