Asparagus with poached duck egg and black olive powder recipe

1. 1

   Make the black olive powder in advance - simply roast the pitted black olives for 2 hours at 160 C or until they are dried out.

2. 2

   Once dried, place in a small spice mill or blender and blitz until they become powdery.

3. 3

   If they become sticky and oily, tip out onto a jay cloth and leave to dry in a warm place.

4. 4

   For the main dish, poach the duck eggs in a large deep pan of simmering water.

5. 5

   Remove with a slotted spoon and keep warm.

6. 6

   Blanch the asparagus in a large pan of salted boiling water until tender, and keep it warm.

7. 7

   Serve the asparagus with a duck egg on top and garnish with olive powder, shaved Parmesan and grated botarga.

* Per serving · 4 servings · Values may vary.

No additional tips available.