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

PT15M

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Ingredients

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Salad

To serve

1
Heat a generous splash of olive oil in a frying pan and sauté the potatoes until golden brown. Keep warm
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
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
5
Cook until the whites are opaque but the yolk is still runny. Add a knob of butter to the pan and season
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
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