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