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Chargrilled asparagus, fried duck egg and morels
- olivemagazine
Published: June 6, 2016 at 8:31 AM
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Serves 6 as a starter
A little effort
Total time: 25 mins
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This simple starter of chargrilled asparagus, fried duck egg and morels comes from Noble Rot in Bloomsbury and makes a great quick, veggie starter
Vegetarian
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Ingredients
Nutrition
-
30-36 asparagus spears
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groundnut oil
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butter
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6 duck eggs
at room temperature
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140g morels or chanterelles
cleaned
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a splash red wine vinegar
Nutrition: per serving
- kcal279
- fat23.7g
- saturates10.7g
- carbs2.1g
- sugars1.8g
- fibre2.6g
- protein13g
- salt0.5g
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Method
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step 1
Heat a griddle pan to very hot. Rub the asparagus in groundnut oil, and season. Grill the asparagus, turning the spears every minute, making sure you have clear char marks on all sides and the spears are tender. Remove from the pan and keep warm under foil if you need to char them in batches.
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step 2
Heat 2 tbsp of butter in a frying pan over a moderate heat. When melted, swirl it around and gently crack in two of the duck eggs. Cook for 3-4 minutes, basting the whites with the butter. Fry the eggs in batches, adding more butter to the pan before each batch.
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step 3
Divide the asparagus between 6 warm plates, and top with the fried duck eggs.
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step 4
Meanwhile, heat another frying pan with a knob of butter and fry the morels for 2 minutes. Season with salt, pepper and a splash of vinegar. Spoon them around the asparagus, with some foaming brown butter.
Authors
olivemagazine
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