UKTV recipes
Tom Parker Bowles
Tom Parker Bowles from Market Kitchen
Make the most of the short asparagus season with Tom Parker Bowles' simple recipe for asparagus and poached duck egg on toast
 

Griddled asparagus with duck eggs

Griddled Asparagus with Duck Eggs

Method
 
1. Heat a griddle pan over a high heat.

2. Brush the asparagus spears with olive oil and season with salt and pepper.

3. Cook on the griddle for 3-4 minutes until stems are tender to the tip of a sharp knife. Keep warm.

4. Poach the duck egg in simmering water then dry on kitchen paper.

5. Toast the slice of bread on the griddle until it is crisp with good charred markings.

6. Top the toast with the griddles asparagus and sit the poached duck egg on top.

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easy
 
Serves: 1
quickcook
Prep: 5 min
Cook: 10 min
 
 

Ingredients

 3 asparagus spears
extra virgin olive oil
1 duck egg
1 slice bread
 

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