4 Duck Eggs
100g Sliced Pancetta
2 Baby Gem Hearts
1/2 Lemon Juice
2 tbsp Olive Oil
3 tbsp Chopped Herbs
1 regular Egg Yolk
1 tsp Truffle Paste
90 ml Sunflower Oil
60ml Truffle Olive Oil
For the Asparagus
- Put two pans on to boil with salted water. One to steam the asparagus, the other to boil the duck eggs.
- Carefully place the Duck Eggs into the boiling water and boil for 6-7 mins (depending on their size).
- Wash your Asparagus and place them in a pan to steam over salted water for 3-6 mins.
- Place the Pancetta on a sheet under the grill (or you can fry it in a pan) until crisp.
For the Truffle Mayonnaise
- Meanwhile prepare your Mayonnaise and salad. Take your chicken Egg Yolk and place it in a large bowl.
- Using a whisk (I prefer a sauce whisk) very slowly beat the sunflower oil in, starting with a little at a time and only adding more as you see it is totally incorporated (do not add it too quickly or you mayonnaise will split, if this happens do not despair, take another egg in a new bowl and add the split mix slowing to it, whisking like with the oil until it is fully incorporated and continue as before – although possibly with less haste!).
- Finally add the truffle oil in the same way. Once this is done add in your truffle paste.
For the Salad
In another bowl add your choice of green salad, I went with Baby Gem hearts cut into quarters with lots of chopped herbs on top. I then seasoned it with Salt and Pepper and used a very light squeeze of Lemon and Olive Oil to dress it.
Peel the Duck eggs and present them in halves, with the Asparagus on the bottom, then the eggs and then the pancetta. Put the Truffle Mayonnaise in a bowl so that everyone can help themselves to a big dollop.