Spring is a time when two great British foods come in to season; Jersey Royal potatoes and asparagus. We are delighted to offer this free recipe, which is a delicious choice for a light meal on a warm day. Serves 4 people (or 2 hungry people!).
Salad of Jersey Royals, Soft Boiled Duck Egg and Grilled Asparagus
Ingredients
225g of Jersey Royal potatoes, cooked and halved
16 asparagus spears
4 duck eggs
1 knob of butter
Olive oil
Salt
Black pepper
To serve
2 handfuls of rocket
2 handfuls of parmesan shavings
1 dash of balsamic vinegar
Method
- Heat a generous splash of olive oil in a frying pan and sauté the potatoes until golden brown. Place on some kitchen towel and keep warm.
- Trim the bottoms of the asparagus. Heat a griddle pan with a little olive oil. Add the asparagus, season with salt and pepper and keep the asparagus moving until cooked.
- Test with a small knife, they should still have a slight crunch.
- To cook the duck eggs, bring a small pan of water gently to the boil with the vinegar and salt. Add the eggs and simmer for 6 ½ minutes then refresh under cold running water and gently peel when cool.
- To serve, arrange the tips of asparagus on a plate. Cut the duck eggs in half and place the eggs on top of the asparagus. Scatter over the Jersey Royals, rocket and parmesan shavings. Drizzle with balsamic vinegar.
- Enjoy!
If you would like to enjoy some of our delicous food, why not organise a dinner or event here at Murray Edwards? Click here to enquire now!
