Skip to Navigation | Skip to Content

Search Over 15,000 Recipes

Advanced Search




Frank Bordoni

Warm Salad of Steamed Asparagus and Duck Egg with basil oil and pine nuts


Serves 4

Ingredients

For the basil oil

  • Large bunch of basil leaves
  • 1 clove of garlic
  • 200ml extra virgin olive oil

Method

  1. To make the basil oil, blend all the ingredients together adding the oil in stages until you have a smooth paste. Cover and leave in a cool place for a couple of hours or overnight if possible. Strain through a sieve and reserve (this oil can be kept for a week).
  2. To cook the asparagus and eggs, place the asparagus in a hot steamer and cook for about 5-8 minutes until tender. Place the duck eggs in a lightly oiled egg steamer set over a moderate heat with the water just simmering and cook as you like them. Approximately 3-4 minutes for a soft yolk.
  3. To serve, place 6 spears of asparagus on each plate and top with an egg. Drizzle over the basil oil and scatter with pine nuts and parmesan shavings. Serve immediately.
No Rating

Recipe Rating

4

Share this Recipe

Bookmark and Share

What do you think?

 
  • More
  • You will need to be a member to leave a comment - Log in / Register
    Add a new comment

Video More Videos

T-bone Steak

Neil Perry


Browse Recipes By...