Soft-boiled Duck Egg with Asparagus Soldiers

April 24th, 2009

Asparagus and Duck Egg

At long last British asparagus is finally here to be devoured. Yesterday St George’s Day marked the official start of the season, which runs through May and June, and today I had my first, long-awaited taste. The asparagus I had came from Herefordshire in England, and it was absolutely delicious; sweet, juicy and fresh. I teamed it with a boiled duck egg with a soft, creamy yolk to dip the asparagus into and ate it in the sunshine in my garden. What a treat!

To make this really easy dish all you need to do is bring a pan of water to the boil, add the duck egg and boil it for 6 minutes for a soft, creamy yolk. You should really use a separate pan for the asparagus, again bringing the water up to the boil then adding the asparagus once you’ve trimmed the woody ends, then boiling it for about 3 minutes. Remove the asparagus from the pan, cut the top off the egg, add a little sea salt and voilà – a sublime lunch for one.

Asparagus and Duck Egg 1

Asparagus and Duck Egg 3

For more on asparagus take a look at the new UK Food Bloggers Association site – I got my inspiration for today’s lunch from one of the members.

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    18 Responses to “Soft-boiled Duck Egg with Asparagus Soldiers”

    1. Kavey Says:

      Mmm, some of life’s best pleasures are the simplest!
      I love asparagus and duck eggs!

    2. s. stockwell Says:

      Hello from Santa Barbara. Here, in California, our markets do not regularly have duck eggs? We need to check a local ranch? Gorgeous asparagus spears! Interesting post. Best, s

    3. Julia Says:

      I totally agree Kavey. One of my guiding principles is buy good ingredients and cook them simply.

    4. realfoodlover Says:

      I love your pic taken in the spring sunshine.

      Guy Watson says in the Riverford Farm Cook Book that the asparagus season starts 1 May – but starting on St George’s Day sounds right (and memorable too!)

      Please do visit my take on asparagus!

      http://realfoodlover.wordpress.com/2009/04/25/amazing-asparagus/

    5. EAT PICTURES Says:

      what a result
      middle picture is my favourite
      with the yolk almost spilling over
      simple is good
      very good

    6. Julia Says:

      Hello S. Stockwell! Duck eggs can be hard to find here as well, which is a shame as they’re so delicious. I got mine from London’s Borough Market, but some of the supermarkets are stocking them now which is good.

      Hi RealFoodLover – I think it is really about 1st May, but the marketing people probably thought St George’s Day would be a good fit this year ;-)

      Eat Pictures – thanks again for the inspiration!

    7. petoskystone Says:

      thanks for the asparagus prep list! i usually roast the soldiers as i had trouble with timing the water bath! but soft-cooked eggs–still working on my aversion to sushi-chicken :(

    8. recipes2share Says:

      delicious & fab photo's Julia!

    9. Juliette Says:

      That looks so lovely! Must check out the market for some asparagus.

    10. Hornsfan Says:

      Beautiful photo of a tasty looking lunch!

    11. Jeff Says:

      I was just in my garden taking some pics of some of the asparagus that is started to come up. Of course I had to take a quick sample of some of them. Oh so good and can’t wait for them to be fully ready.

      I love dunking them in soft boiled eggs too. Never had duck eggs and I don’t know if I could really find them around here. Is there a distinct difference between them and good chicken eggs?

    12. BeadBag Says:

      I could eat that right now!
      Kindest regards,
      Shirley I.

    13. Alexx Says:

      I just love asparagus and had my first of the year today. Lovely pictures as always!

    14. applecrumbles Says:

      Two of my favorites..asparagus and eggs. Never had a duck egg though, only the standard, barn yard chicken. Looks great.

    15. Julia Says:

      Hi Jeff – duck eggs have larger yolks and they’re richer than duck eggs. I love them.

      Thanks everyone for your comments.

    16. susan Says:

      Hey … perfect – I might do it with my my crazily overpriced asparagus from borough today. Nice pic btw.

    17. Claudia Says:

      Your asparagus reminds me of a dish H. Fearnley-Whittingstall created in one his shows. The twist was to serve the egg with some drops of cider vinegar and a knob of butter in the liquid egg yolk. With the asparagus solidiers you simply mix your own sauce hollandaise in the egg.

    18. emy Says:

      nice photo….nice egg….nice asparagus……
      yummy…….!!!!

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