Poached duck egg with English asparagus, cured ham and grain mustard dressing

by Matthew Tomkinson
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Ingredients

Store Cupboard

  • 4 duck eggs
  • salt
  • black pepper
  • 25g of grain mustard
  • 1 1/2 tbsp of honey
  • salt
  • black pepper

Oils & Vinegars

  • 2 tbsp of white wine vinegar
  • 50ml of olive oil
  • 10ml of white wine vinegar

Fruit & Vegetables

  • 16 asparagus spears

Delicatessen

  • 4 slices of Parma ham

Salad & Fresh Herbs

  • 1 tbsp of chives, finely chopped