Boiled duck eggs with asparagus soldiers

Preparation time: 5 minutes Cooking Time: 6 minutes Serves: 4

Difficulty: 1/5

A simple, fun dish for dinner parties, without a lot of preparation required. If you can’t get hold of duck’s eggs, large free-range chicken eggs will do.

Recipe by Mark Hix

INGREDIENTS

  • 1kg medium thickness asparagus, woody stems removed
  • 4 Clarence Court duck eggs
  • Maldon sea salt
  • Celery salt

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    METHOD

    Have two pots of water boiling, one salted for the asparagus and one for the eggs. Carefully place the eggs into the pan of unsalted water with the help of a slotted spoon. Set a timer for 6 minutes for duck eggs, a minute or so less for hen’s. Remove the eggs from the water on to a plate and at the same time put the asparagus into the boiling salted pan. This will take about 5 minutes to cook while you remove the tops from the eggs.

    With a small knife (you can use a special egg top remover) carefully remove the tops from the eggs, then replace them to keep them hot, and put them into egg cups on pre-warmed plates.

    Check the asparagus by cutting a little off a thick end to see if they are tender. Drain in a colander, then arrange in bundles next to the eggs. Spoon a little pile of Maldon sea salt and celery salt on to each plate and serve.