Friday, July 27, 2012

Grilled Asparagus & Duck Eggs with Pecorino

Each weekend at the St Lawrence Farmer's Market it's possible to buy fresh duck eggs. Slightly larger than a normal chicken egg with a brighter yolk and beautiful robin's egg blue shell, a poached or soft boiled duck egg makes a delicious brunch dish together with grilled asparagus and shaved pecorino cheese. Fast and easy, Grilled Asparagus & Soft Boiled Duck Eggs are also a lower fat vegetarian alternative to Eggs Benedict, and takes full advantage of locally grown Ontario asparagus, so plentiful in the markets these days.

Grilled Asparagus & Soft Boiled Duck Egg with Shaved Pecorino
serves 2

2 bunches fresh asparagus
2 duck eggs
extra virgin olive oil
lemon juice
salt & pepper
shaved pecorino or manchego

Carefully put the duck eggs into boiling water and then turn the heat down to medium high. Boil for 6 or 7 minutes depending on the size of your duck egg. Cut off the woody ends of the asparagus and put into the boiling water with the egg for 2 or 3 minutes.

Preheat your grill to hot and place the blanched asparagus on a sheet, drizzle with olive oil, salt and pepper, roll to coat evenly then put under the grill for a few minutes to brown slightly. Rolling to cook the other side half way through.

After 6 minutes drain the water out of the pan and run the cold tap over the egg in the pan until cool enough to handle. Roll the egg gently on your counter to break the shell and peel the egg.

Transfer the asparagus to a plate with a slotted spoon, drizzle with little more olive oil, squeeze over some lemon juice and place the egg on top. With a knife cut into your egg to reveal the soft centre, season the egg with salt and pepper and then finish off the dish by shaving over some manchego or parmesan. This is a delicious low fat brunch dish.