s dish is great as a side or a lighter main dish. The best part is it only taste minutes to prepare.
- 2 bunches Asparagus (trimmed)
- 4 Duck Eggs
- Parmigiano-Reggiano (to serve)
- Juice of 2 lemons
- Zest of one Lemon
- 4 tablespoon Extra Virgin Olive Oil (divided)
- Kosher Salt (to serve)
- Coarsely Ground Black Pepper (to serve)
Preparation time 5mins
Cooking time 15mins
Preheat a grillpan to medium-high heat.
2 bunches Asparagus (trimmed)
3 tablespoon Extra Virgin Olive Oil
Salt and pepper
Toss the asparagus in 3 tablespoons olive oil, and season with salt and pepper to taste.
Grill for about 3 minutes per side, the asparagus should be bright green and charred in spots.
1 tablespoon Extra Virgin Olive Oil
4 Duck Eggs
In a nonstick skillet over medium heat, along with a tablespoon of extra virgin olive oil, fry the duck eggs until just set, about 2 minutes.
Parmigiano-Reggiano (to serve)
Juice of 2 lemons
Zest of one Lemon
Kosher Salt (to serve)
Coarsely Ground Black Pepper (to serve)
Divide the asparagus among the plates, and top each with a duck egg. Shave parmigiano-reggiano on each serving. Divide the zest among the four plates and squeeze half a lemon's juice over each mound, then season with salt and coarsely ground black pepper.