Duck Eggs with Roasted Asparagus and Parma Ham

Duck eggs are creamy and have a lovely flavour, and when you add asparagus, it is a delicious treat. The parma ham adds to the pleasure of this dish, as the slightly salt taste works so well with the duck eggs. If those vegetarians, simple leave the Parma ham out or replace with a cheese of choice.

6 Portions
Prep: 5 minutes
Cook: 10 minutes



  • 3 bunches of asparagus (24 sprigs), tough ends trimmed
  • 12 slices of parma ham, sliced in half lengthwise
  • Olive oil to coat aspargas

Duck Eggs

  • 6 Duck Eggs

To serve

  • 3 tbsp extra virgin olive oil
  • Maldon salt or a similar salt flake
  • Freshly ground black pepper


  1. Preheat an oven to 250C.
  2. Asparagus: Preheat an oven to its highest temperature wrap each asparagus sprig in one 1/2 slice of the parma ham, place on an oven tray, drizzle over the olive oil and carefully coat the asparagus in it. Place in the preheated oven and roast for 5 minutes so just cooked. Set aside while you cook the duck eggs.
  3. 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 30 seconds (so that they are soft boiled). Remove them from the heat and serve.
  4. To Serve: Distribute the asparagus evenly among six plates and drizzle over a little olive oil, season with salt and pepper. Place the duck eggs in egg cups and place besides asparagus. Serve.