This poached duck egg recipe with asparagus by Matthew Tomkinson is a fantastic way to celebrate the English asparagus season. The grain mustard dressing can also be used in salads and other dishes that could use a bit of an extra punch.
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Combine the mustard, olive oil, honey and vinegar and mix well to create the vinaigrette. Set aside
50ml of olive oil
1 1/2 tbsp of honey
10ml of white wine vinegar
25g of grain mustard
Prepare the asparagus by removing the woody bases and peeling
16 asparagus spears
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
2 tbsp of white wine vinegar
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
4 duck eggs
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