Asparagus and duck egg mayonnaise

Half Hour Meals

Not long now before the asparagus season starts …

Plenty of free-range duck eggs around too in a couple of months, just go to your local park …

Egg mayonnaise is one of those simple and delicious retro classics that you very rarely see on restaurant menus these days. But simple though it may be, it’s far from boring, especially if you use a free-range duck egg and some good quality mayonnaise.

I’ve added some asparagus here to make the dish a bit more interesting, as well as seasonal.

4 free-range duck eggs
400-500g asparagus with the woody ends removed
6-8 tbsp good quality or home-made mayonnaise
a little cayenne pepper to serve

Cook the asparagus in boiling salted water for 4-5 minutes until tender, then drain and refresh under cold water.

Bring another pan of water to the boil and carefully lower in the duck eggs with a slotted spoon, simmer for 5-6 minutes depending on size, then refresh under cold water for a few minutes.

To serve, peel the duck eggs, cut the asparagus in half or, if you prefer, keep them whole, arrange the asparagus on serving plates, place the egg on top and spoon over the mayonnaise. Sprinkle with the cayenne pepper.

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2 Responses to “Asparagus and duck egg mayonnaise”

  1. One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti

    • I thank you for that comment. I tend to take the opposite view, however: the nicest thing about life is to leave whatever it is we are eating and devote our attention to doing stuff. You can always have pizza or pasta later, even warm it up in the microwave …

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