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


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

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    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.