Grassy asparagus is the perfect accompaniment to rich, slightly soft boiled duck egg and salty caviar. A sabayon made with Vermouth adds a delicate aromatic froth. The intense anise of fennel pollen is a perfect counterpoint. If you don’t have fennel pollen, you could use some chopped fennel fronds or some lightly crushed fennel seeds.
Ingredients (serves 2)
2 duck eggs
10 fat spears of asparagus (or more if they are thinner)
1 egg yolk
25ml chicken or vegetable stock
1 tbsp dry white Vermouth
1 tsp lemon juice
2 heaped tsp of caviar
Fennel pollen to sprinkle
Method
Ingredients (serves 2)
2 duck eggs
10 fat spears of asparagus (or more if they are thinner)
1 egg yolk
25ml chicken or vegetable stock
1 tbsp dry white Vermouth
1 tsp lemon juice
2 heaped tsp of caviar
Fennel pollen to sprinkle
Method
- Boil the duck eggs for 7 minutes. Remove and plunge into cold water.
- Place the asparagus in a microwave safe dish. Add a little water. Microwave for 5 minutes or until tender. Set aside.
- Peel the duck eggs.
- To make the sabayon, place the egg yolk in a bowl which will fit over the small saucepan.
- Whisk together the egg yolk, stock, Vermouth and lemon juice until frothy.
- Bring a few inches of water to the boil in the saucepan and set to simmer.
- Place the bowl over the saucepan and whisk until the sauce thickens. Continue whisking until all the sauce is frothy. This takes a few minutes.
- Drain the asparagus and arrange on the plates. Top with the duck eggs, cutting them in half through the diameter. Add caviar to each egg
- Spoon the sabayon foam over the the asparagus. Sprinkle with fennel pollen.