Sauté of Jersey Royals with fried duck egg and griddled asparagus and Parmesan salad

by Shaun Rankin
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servings4
15 minutes

Ingredients

Salad

  • 225g of Jersey Royal potatoes, cooked and halved
  • 16 asparagus spears
  • 4 duck eggs
  • 1 knob of butter
  • olive oil
  • salt
  • black pepper

To serve

  • 1 handful of rocket
  • 1 handful of Parmesan shavings
  • 1 dash of balsamic vinegar

Method

1
Heat a generous splash of olive oil in a frying pan and sauté the potatoes until golden brown. Keep warm
  • olive oil
  • 225g of Jersey Royal potatoes
2
Snap off the woody bottoms of the asparagus. Heat a griddle pan with a little olive oil. Add the asparagus, season with salt and pepper and keep the asparagus moving until cooked
  • 16 asparagus spears
  • salt
  • black pepper
  • olive oil
3
Test with a small knife, they should still have a slight crunch
4
To cook the duck eggs, heat up a frying pan add a little more olive oil. Crack the eggs into the pan being careful not to break the yolks - you want to savour all that egg yolk to dip your asparagus in
  • 4 duck eggs
  • 1 knob of butter
  • olive oil
5
Cook until the whites are opaque but the yolk is still runny. Add a knob of butter to the pan and season
  • 1 knob of butter
  • salt
  • black pepper
6
To serve, arrange the tips of asparagus on a plate and place the duck eggs on top. Scatter over the Jersey Royals, rocket and Parmesan shavings. Drizzle with balsamic vinegar
  • 1 dash of balsamic vinegar
  • 1 handful of Parmesan shavings
  • 1 handful of rocket