Sauté of Jersey Royals with fried duck egg and griddled asparagus and Parmesan salad
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This is a great potato recipe for spring, when both Jersey Royals and asparagus are in season. The fresh flavours and vibrant colours in this starter herald the warmer days and lighter meals to come. If you are preparing this salad from Shaun Rankin for a vegetarian, replace the Parmesan with a different cheese that is free of animal rennet. Ask your cheesemonger for suggestions.
First published in 2015
Ingredients
Metric
Imperial
Salad
- 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
- 1 handful of rocket
- 1 handful of Parmesan shavings
- 1 dash of balsamic vinegar
SAVE RECIPE
Method
1
Heat a generous splash of olive oil in a frying pan and sauté the potatoes until golden brown. Keep warm
- olive oil
- 225g of Jersey Royal potatoes
2
Snap off the woody 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
- 16 asparagus spears
- salt
- black pepper
- olive oil
3
Test with a small knife, they should still have a slight crunch
4
To cook the duck eggs, heat up a frying pan add a little more olive oil. Crack the eggs into the pan being careful not to break the yolks - you want to savour all that egg yolk to dip your asparagus in
5
Cook until the whites are opaque but the yolk is still runny. Add a knob of butter to the pan and season
- 1 knob of butter
- salt
- black pepper
6
To serve, arrange the tips of asparagus on a plate and place the duck eggs on top. Scatter over the Jersey Royals, rocket and Parmesan shavings. Drizzle with balsamic vinegar
- 1 dash of balsamic vinegar
- 1 handful of Parmesan shavings
- 1 handful of rocket
First published in 2015
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