This is the perfect weekend brunch dish and a great way to welcome the new asparagus season!
Butter poached asparagus is paired with fried duck egg and air-dried ham and seasoned with a little truffle salt. Go easy on the truffle salt as it can easily overpower and ensure your duck egg is super crisp on the bottom for a great contrast of texture.
Asparagus, Duck Egg, Truffle and Ham
32 Asparagus Spears
4 Duck Eggs
4 Slices Air-Dried Ham
1) Cook the asparagus in the following manner: Cooking Vegetables.
2) Meanwhile, fry the duck eggs in a little olive oil in a large non-stick frying pan over a high heat. Ensure the bottoms crisp up well.
3) When ready, place around eight asparagus spears on each plate with the duck egg and a small amount of ham. Sprinkle with a little truffle salt and cracked black pepper.