Special Diet

Griddled Asparagus with Caper Dressing and Ducks’ Eggs

cook 30 mins
  • 1 tablespoon olive oil, plus extra for drizzling
  • 625 g (1 1/4 lb) asparagus spears
  • 4 ducks’ eggs
  • 4 slices sourdough bread, toasted
  • 2 tablespoons olive oil
  • 200 g (7 oz) medium vine tomatoes
  • salt and pepper
  • 2 tablespoons capers, rinsed and drained
  • 6 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, crushed
  • 2 teaspoons crushed pink peppercorns
  • Blanch the asparagus spears for 1–2 minutes.
  • Place the tomatoes on a baking sheet lined with nonstick baking parchment, drizzle with a little olive oil, season and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–12 minutes.
  • Meanwhile, toss the asparagus with the olive oil and heat a griddle pan until smoking. Cook the asparagus for 4 minutes, turning once. Remove and share between 4 serving plates.
  • Fry the eggs in a frying pan or until cooked to your liking. Add a slice of toasted sourdough to each plate and top with the fried egg.
  • Mix together all the ingredients for the dressing, season and drizzle over the asparagus and eggs.
  • Serve immediately with the roasted tomatoes.
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