• 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 674kj
  • Fat Total 66g
  • Saturated Fat 12g
  • Protein 17g
  • Carbohydrate 4g
  • Sugar 1g
  • Sodium 419mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by Edamam

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings