Serves 4
Ingredients:
2 rounds of asparagus
4 duck eggs
3 tblsp of white wine vinegar
300 gms of Jersey Royals
Method:
To cook the potatoes place into salted boiling water and cook for 6-7 mins, or soft when stabbed with a knive. While the potatoes are cooking, remove about an inch of the woody end of each spear of asparagus, then cook remaining asparagus in boiling water for 4 mins.
In a third pan of boiling water, add the vinegar and create a whirlpool using a whisk. Break the eggs carefully into the centre of the whirlpool. Turn off the heat and leave to stand for roughly 4 mins. Carefully remove each egg with a slotted spoon and allow to drain on kitchen towel before assembling the salad.
To serve, quarter the potatoes and place on the centre of the plate. Divide the asparagus equally into four portions and place on top of the potatoes. Season with salt, pepper and olive oil then place the duck egg on top to complete the dish.
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