Cooking Ideas to Cook Tasty Asparagus and Duck’s Egg

Delicious, fresh and tasty.

Asparagus and Duck’s Egg. Arrange the asparagus on a platter, add the halved duck eggs. Add a little hot water to the dressing to slacken it and drizzle dressing over the salad. Crack one duck egg into a small bowl.

Asparagus and Duck’s Egg Extra virgin olive oil, to drizzle. Boiled egg and soldiers goes grown up, with pancetta and asparagus sourdough fingers and creamy duck eggs, from BBC Good Food. A hangover-finisher: cysteine in duck eggs combines with asparagus to speed up alcohol metabolism. You can Cook Asparagus and Duck’s Egg using 4 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Asparagus and Duck’s Egg

  1. What You needis 2 of duck’s eggs.
  2. Lets Go Prepare 2 of ramekins salted butter.
  3. It's 1 bunch of fresh asparagus.
  4. Lets Go Prepare of Salt.

Prosciutto and asparagus pair deliciously with poached eggs and a sprinkling of lemon. Transfer asparagus to plates, top with poached egg and pinch of lemon zest. Season with black pepper and serve. Place egg yolks in a bowl with lemon juice, then add salt and cayenne pepper to taste.

Asparagus and Duck’s Egg step by step

  1. Put the eggs in a saucepan, cover with water and bring (uncovered) to the boil, then on a rolling simmer for 4-5 minutes..
  2. Warm the butter in the ramekins..
  3. Meanwhile, flex the asparagus so that the hard ends snap off. Use the ends later for soup, if wished. Bring fresh, salted water to a fast boil in a saucepan, put in the asparagus and, as soon as back to the boil, cook for 30-40 seconds maximum. Then remove and plunge the asparagus into a bowl of icy water to arrest their cooking..
  4. Place one egg in an egg cup, a ramekin of butter and half of the asparagus on each of two plates. Enjoy - try dipping the asparagus tips alternately into the melted butter and egg yolk. Add salt to the egg if wished..

Reduce heat, swirl water with a whisk or spoon. Crack egg and drop into centre of swirl. Duck eggs have a thicker shell, which makes them stay fresh longer. They are also richer and more structured, with more albumen (the protein in Gently crack the shell and release the egg onto any dish—or even on a plain piece of toast! We love to use this egg atop asparagus dressed with olive oil.