This poached duck egg recipe with asparagus by Matthew Tomkinson is a fantastic way to celebrate the English asparagus season. The grain mustard dressing used here is also fantastic to use in salads and other dishes that could use a bit of an extra punch.
Browse through our collection of asparagus recipes for more dishes using this ingredient.
Combine the mustard, olive oil, honey and vinegar and mix well to create the vinaigrette. Set aside
Prepare the asparagus by removing the woody bases and peeling
Bring 2 large pans of water to the boil and heavily season one of them with salt. Add 2 tbsp of vinegar to the other one
Crack the eggs into 4 individual cups and, using a whisk, stir the vinegar water vigorously to create a whirlpool. Working quickly, gently place the eggs one by one into the center of the whirlpool and allow the water to simmer
Poach the eggs for approximately 3 minutes until still runny inside. Lift from the water with a slotted spoon and keep warm
In the last minute of egg poaching time, place the asparagus in the salted water and boil for 1 minute until tender. Remove, season with salt and pepper and keep warm
On four warm serving plates divide the asparagus spears and place a slice of ham over them. Top with a warm egg and drizzle with the vinaigrette. Season the top of the eggs with salt and pepper and sprinkle with some chopped chives
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