2 Duck eggs
For the dressing
- 3 tbsp hazelnut oil
- 3 tbsp rapeseed oil (1 tbsp for coating asparagus)
- 2 tbsp vinegar (poached egg water)
- 1 tbsp cider vinegar
- 2 tsp Dijon mustard
- Make the dressing: whisk all ingredients together with seasoning. Prepare the asparagus by snapping off the base of each spear – it’ll break at the tender point. Drizzle oil season and place on griddle pan, medium heat 3 minutes on either side. Place sliced bread and toast until golden brown on both sides.
- Add vinegar into boiling water, then place eggs and gentle simmer for about 4 mins drain
Just before serving, put the nuts in warm oven. Place rocket in bowl and season, Drizzle some of your dressing mix and place on bowl sprinkle with nuts, then drizzle.