Asparagus soldiers, runny fried duck egg, brioche croutons
Jun 9 2009 by William Leece, Liverpool Daily Post
INGREDIENTS, PER PERSON
6 x English Asparagus Spears, washed and trimmed
1 x Duck egg
Brioche cut in to 1cm cubes (approx 4 per serving)
Chopped chives to garnish
Olive oil
Salt
Cracked blacked pepper
Butter and seasalt, to glaze asparagus
METHOD
1. Place your brioche cubes onto a baking tray and coat them lightly with olive oil, place in pre-heated oven (180C) for 9 to 10 minutes or until the croutons are crisp.
2. Plunge spears of English asparagus in boiling salted water for 2 to 3 mins, take out and put in ice water to stop them from cooking any further and to keep their green colour.
3. Take out of water and place on a baking tray. Just before you’re ready to serve, brush the plunged spears with butter and sea salt, and put under a hot grill for 3 to 4 mins.
4. While your asparagus is under the grill, fry off a duck egg until the white is cooked and the yolk is still runny.
5. To serve, place asparagus on a warm plate followed by the duck egg and the croutons, finish off with a few chopped chives and a grind of black pepper.
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