Asparagus and duck egg mayonnaise
Saturday 27 March 2010
Egg mayonnaise is one of those simple and delicious retro classics that you very rarely see on restaurant menus these days. But simple though it may be, it's far from boring, especially if you use a free-range duck egg and some top-notch mayonnaise.
I've added some asparagus here to make the dish a bit more interesting, as well as seasonal.
4 free-range duck eggs
400-500g asparagus with the woody ends removed
6-8tbsp good-quality or home-made mayonnaise
A little cayenne pepper to serve
Cook the asparagus in boiling salted water for 4-5 minutes until tender, then drain and refresh under cold water.
Bring another pan of water to the boil and carefully lower in the duck eggs with a slotted spoon, simmer for 5-6 minutes depending on size, then refresh under cold water for a few minutes.
To serve, peel the duck eggs, cut the asparagus in half or, if you prefer, keep them whole, arrange the asparagus on serving plates, place the egg on top and spoon over the mayonnaise. Sprinkle with the cayenne pepper.
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