Asparagus with poached duck egg and black olive powder recipe

This stylish starter makes good use of fine ingredients and simple cooking techniques.

Ingredients

Details

  • Cuisine: English
  • Recipe Type: Starter
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 120 mins
  • Serves: 4

Step-by-step

  1. 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.
  2. For the main dish, poach the duck eggs in a large deep pan of simmering water. Remove with a slotted spoon and keep warm.
  3. Blanch the asparagus in a large pan of salted boiling water until tender, and keep it warm.
  4. Serve the asparagus with a duck egg on top and garnish with olive powder, shaved Parmesan and grated botarga.

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