6 duck eggs
300g asparagus tips, trimmed
2tbsp olive oil
2 shallots, peeled, finely sliced and soaked in a little vinegar
For the dressing:
2tbsp dry sherry
2tbsp mirin (rice wine)
5 level tbsp brown rice miso
4tsp caster sugar
2-3 rounded tsp English mustard
Duck eggs are lovely and rich, but if you can’t find them, you can make this dish with ordinary chicken’s eggs instead.
To make the dressing:
Bring the sherry and mirin to the boil for a minute. Lower the heat, add the miso, a little at a time, whisking it in. Add the sugar. When it?s dissolved take the pan off the heat. Stir in the mustard and cool.Add the duck eggs to a pan of boiling salted water and keep at a rolling boil for 6 mins. Take them out, then quickly plunge them into ice-cold water. When cooled, peel them and set aside in a bowl of cold water. Cook the asparagus in a pan of boiling salted water for 1-2 mins. Plunge the spears into ice-cold water. Dry them and just before serving, coat spears in oil. Cook on a hot griddle for a few minutes to char them. Arrange the asparagus on a platter, add the halved duck eggs. Add a little hot water to the dressing to slacken it and drizzle dressing over the salad. Scatter with slices of shallot. Drizzle with more olive oil. Serve the rest of the dressing in a small pot.<<All Credits To Author>>
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