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Sauté of Jersey Royals with fried duck egg and griddled asparagus and Parmesan salad

Sauté of Jersey Royals with fried duck egg and griddled asparagus and Parmesan salad

Sauté of Jersey Royals with fried duck egg and griddled asparagus and Parmesan salad

PT15M

Why not try?

1
Heat a generous splash of olive oil in a frying pan and sauté the potatoes until golden brown. Keep warm
  • olive oil
  • 225g of Jersey Royal potatoes
2
Snap off the woody bottoms of the asparagus. Heat a griddle pan with a little olive oil. Add the asparagus, season with salt and pepper and keep the asparagus moving until cooked
  • 16 asparagus spears
  • salt
  • black pepper
  • olive oil
3
Test with a small knife, they should still have a slight crunch
4
To cook the duck eggs, heat up a frying pan add a little more olive oil. Crack the eggs into the pan being careful not to break the yolks - you want to savour all that egg yolk to dip your asparagus in
  • 4 duck eggs
  • 1 knob of butter
  • olive oil
5
Cook until the whites are opaque but the yolk is still runny. Add a knob of butter to the pan and season
  • 1 knob of butter
  • salt
  • black pepper
6
To serve, arrange the tips of asparagus on a plate and place the duck eggs on top. Scatter over the Jersey Royals, rocket and Parmesan shavings. Drizzle with balsamic vinegar
  • 1 dash of balsamic vinegar
  • 2 2/3 handfuls of Parmesan shavings
  • 2 2/3 handfuls of rocket

Ingredients

Metric

Imperial

Salad

To serve

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