Quick Site Search
Other Links
Soft Boiled Duck Eggs with Asparagus and Parma Ham
This is a delicate dish with fresh tender asparagus and creamy yolks of duck eggs. The parma ham can easily be left out of the dish if you wish to have a vegeterain dish.
Wine Recommendation: Our suggestion: an unoaked Chardonnay from the South of France. See The Mixed Case for details.
Preparation: 5 minutes
Cooking: 15 minutes
Ingredients
Asparagus
- 3 bunches of asparagus (24 sprigs), tough ends trimmed
- 9 slices of parma ham, sliced into 4 lengthwise
Duck Eggs
- 6 duck eggs
To Serve
- 3 tbsp extra virgin olive oil
- pinch maldon salt and freshly ground pepper
Method
- Asparagus: Bring some water to the boil in a large saucepan and place the asparagus in it and allow it to simmer for 3-5 minutes until they are just cooked but still firm to bite.Drain them and wrap each asparagus sprig in one slice of the parma ham and set them aside in a warm place until ready to serve.
- Duck Eggs: Place the duck eggs in a saucepan of water and bring it to the boil then reduce it to a simmer and allow them to cook for 3 minutes (so that they are soft boiled). Remove them from the heat and serve.
- To Serve: Distribute the asparagus evenly among six plates and drizzle over a little olive oil and season with salt and pepper. Place an egg on each plate in an egg cup. Serve
