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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.
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Composition Asparagus and Duck’s Egg:
- Take 2 duck’s eggs
- You need 2 - ramekins salted butter
- Make ready 1 bunch - fresh asparagus
- Take - Salt
Trim the bulrushes down to the tender middle part at the bottom. 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.
Asparagus and Duck’s Egg start cooking:
- Put the eggs in a saucepan, cover with water and bring (uncovered) to the boil, then on a rolling simmer for 4-5 minutes.
- Warm the butter in the ramekins.
- 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.
- 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.
Rich duck eggs and asparagus steamed and drizzled with basil oil are topped with toasted pine nuts and parmesan shavings. Reduce heat, swirl water with a whisk or spoon. Crack egg and drop into centre of swirl. Place egg yolks in a bowl with lemon juice, then add salt and cayenne pepper to taste. Meanwhile, fry duck eggs in either a blini pan or a small.
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