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


  • 24 spears of asparagus, trimmed

  • 4 duck eggs

  • Handful of toasted pine nuts

  • 1 bag of rocket

  • 5ml olive oil

  • 75g Parmesan shavings

  • Sea salt and freshly ground black pepper

  • For the basil oil

  • Large bunch of basil leaves

  • 1 clove of garlic

  • 200ml extra virgin olive oil


  • 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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