Duck eggs with warm bean, asparagus & chilli salad
A Spanish-inspired salad with tender, double podded broad beans for added vibrancy
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 25 mins
- Cook the duck eggs in boiling water for 8 mins then lift into a bowl of cold water. When cool enough to handle, peel. Whisk together the chilli, walnut oil, olive oil, cider vinegar and some seasoning. Boil the asparagus until tender adding broad beans for the last minute. Drain and toss with the dressing. Divide between 2 plates, top each with halved duck eggs and parmesan.
Recipe from olive magazine, May 2012.
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http://www.bbcgoodfood.com/recipes/2177638/
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Ingredients
- 2 duck eggs
- ½ a red chilli , deseeded and finely chopped
- 1 tbsp walnut oil
- 1 tbsp olive oil
- 1 tbsp cider vinegar
- 100g asparagus
- 150g broad beans , double podded
- parmesan
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 25 mins
Ingredients
- 2 duck eggs
- ½ a red chilli , deseeded and finely chopped
- 1 tbsp walnut oil
- 1 tbsp olive oil
- 1 tbsp cider vinegar
- 100g asparagus
- 150g broad beans , double podded
- parmesan
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