Poached Duck Egg with Roasted Asparagus

A simple but flavoursome dish ideal as a starter or snack. Using very fresh eggs ensures the perfect poached egg.

Ingredients

• 2 very fresh Watercress Lane Duck Eggs
• 10g butter
• 15g fresh white breadcrumbs
• Grated zest of ½ lemon
• 1 tbsp. chopped parsley
• 150g asparagus spears
• Olive oil
• Parmesan shavings, to serve.

Method

• Melt the butter in a pan and fry the breadcrumbs until crisp. Take off the heat, season and stir in the lemon zest and parsley.
• Lay the asparagus spears on an oiled baking sheet, brush with oil and roast for 10 to 12 minutes.
• Meanwhile, heat a pan of water until nearly boiling and crack in the eggs. Simmer for 4 to 5 minutes, depending on taste.
• Arrange the asparagus on a plate, scatter over the parmesan. Spoon the drained eggs on top and sprinkle with the flavoured crumbs.
• Serve immediately.