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http://www.lifestylefood.com.au/recipes/3422/warm-salad-of-steamed-asparagus-and-duck-egg-with-basil-oil-and-pine-nuts

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

Ingredients

  • For the basil 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.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Other Whites and Dessert Wines are the best wines to pair with Warm Salad of Steamed Asparagus and Duck Egg with basil oil and pine nuts.

 
 

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