Asparagus & confit duck eggs

by Tony Rodd

Tony Rodd pays homage to seasonal English and European asparagus


2 duck eggs
100ml olive oil
3 white asparagus spears
50ml cider vinegar
50ml water
1 tbsp sugar
1 tsp salt
3 peppercorns
6 green asparagus spears
50g Parma ham
50g parmesan, shaved


Start by separating the egg yolks from the whites and placing the yolks in an oven proof dish and covering with the olive oil. Place in an oven at 65C for 45 mins. If you have a sous vide, you can place them in a bag with the oil and sous vide at 65C for the same time.

Using a potato peeler or mandolin, finely slice the white asparagus into strips. Heat up the vinegar, water, sugar, salt and peppercorns in a small sauce pan and once boiling, pour over the asparagus strips. Allow to pickle for 30 mins.

Bring a pan of water to the boil and blanch the green asparagus for 4 mins or until cooked.

Place the green asparagus in a bowl and lay the white asparagus strips across. Carefully place the egg yolk on top, in the middle of the bowl and garnish with strips of Parma ham and shaved parmesan.

Recipe: Tony Rodd
Image: John Holdship