Soft boiled duck eggs with crispy asparagus and anchovy aioli
Ingredients
- 4 duck eggs , room temperature
Anchovy aioli
- 2 egg yolks
- 1 tbsp of Dijon mustard
- 4 anchovies
- 1 garlic clove , chopped
- 200ml of vegetable oil
- 1 lemon , juiced and zested
- salt
Crispy asparagus
- 12 asparagus spears
- 12 sheets of filo pastry , cut into squares measuring the length of your asparagus
- 80g of butter , melted
Method
1
Begin my making the aioli. Place the egg yolks, mustard, garlic and anchovies in a food processor and blend for 1 minute until the yolks are thick and pale
- 2 egg yolks
- 1 tbsp of Dijon mustard
- 4 anchovies
- 1 garlic clove , chopped
2
With the motor still running, slowly drizzle the oil into the yolks and watch it emulsify. If the mixture begins to split, add a dash of cold water to bring it back together again. Fold in the lemon zest, then season with salt and lemon juice to taste
3
Preheat an oven to 180°C/gas mark 4 and bring a pan of salted water to the boil. Blanch the asparagus for 2 minutes then plunge into iced water to stop the cooking
4
Lay out the filo pastry and brush with melted butter. Pat the asparagus dry then place a spear at the bottom of each square and roll up tightly. Place on a baking tray whilst you roll up the rest of the asparagus. Bake for 6-8 minutes or until crisp
- 80g of butter , melted
- 12 sheets of filo pastry , cut into squares measuring the length of your asparagus
5
Bring a pan of water to the boil then carefully place the eggs in and boil for 6 minutes (or 7 minutes if they are fridge cold)
- 4 duck eggs , room temperature
6
Place the cooked eggs into egg cups and carefully remove the tops with a teaspoon. Dollop some anchovy aioli on top and serve with the crispy asparagus to dip in
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Soft boiled duck eggs with crispy asparagus and anchovy aioli
