Duck Eggs, Asparagus & Toasted Hazelnuts

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Ingredients

2 Duck eggs

10 asparagus

40 Rocket leaves

30g hazelnuts toasted and crushed

 

For the dressing

  • 1 tbsp cider vinegar
  • 2 tsp Dijon mustard

 

Method

  1. 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.
  2. 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.

Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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