Sauté of Jersey Royals with fried duck egg and griddled asparagus and Parmesan salad
by Shaun Rankin
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Ingredients
Fruit & Vegetables
225g of Jersey Royal potatoes, cooked and halved
16 asparagus spears
Store Cupboard
4 duck eggs
salt
black pepper
Dairy
1 knob of butter
Oils & Vinegars
olive oil
1 dash of balsamic vinegar
Salad & Fresh Herbs
1 handful of rocket
Cheese
1 handful of Parmesan shavings