Asparagus and Prosciutto Soldiers with Duck Eggs

Asparagus and Prosciutto Soldiers with Duck Eggs

Oh what a combination! Ahhh!….hey Lawrence?……

50 g butter
12 asparagus spears
6 duck or hens eggs
4 thin slices prosciutto
sea salt flakes

Melt the butter in a small pan. Snap the coarse ends of the asparagus off. Cut each slice of prosciutto in half lengthwise and wrap the middle of each asparagus spear with each piece.

Brush all with a little butter and sprinkle with a little sea salt. Heat a griddle or non stick frying pan (or griddle pan or barbecue…) and gently pan fry the asparagus, turning occasionally for a minute or two over a moderate heat until just tender. Remove from heat.

Bring a pan of water to a boil, gently lower in the duck eggs, bring back to a boil and cook for 6-8 minutes to soft boil. Drain and place each egg into a pretty egg cup and serve with the asparagus on the side.

This entry was posted in Eggs & Dairy, June, Lunch, May, Meat & Poultry, Recipes, Starters, Vegetables and tagged , , , . Bookmark the permalink.

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