Duck Eggs, Asparagus and Pancetta Plates

This dish is perfect for the summer. It looks so pretty on the serving plate and it can work really well cold for a picnic or as part of a summer buffet, but it's also smart enough to work as a starter for supper. Make sure your generous with the Truffle Mayonnaise people can't get enough of it.  Serves 4 as a Starter
What you'll need
For the Asparagus

4 Duck Eggs
500g Asparagus
100g Sliced Pancetta

For the Salad

2 Baby Gem Hearts
1/2 Lemon Juice
2 tbsp Olive Oil
3 tbsp Chopped Herbs

For the Truffle Mayonnaise

1 regular Egg Yolk
1 tsp Truffle Paste
90 ml Sunflower Oil
60ml Truffle Olive Oil


For the Asparagus

  1. Put two pans on to boil with salted water. One to steam the asparagus, the other to boil the duck eggs.
  2.  Carefully place the Duck Eggs into the boiling water and boil for 6-7 mins (depending on their size).
  3. Wash your Asparagus and place them in a pan to steam over salted water for 3-6 mins.
  4. Place the Pancetta on a sheet under the grill (or you can fry it in a pan) until crisp.

For the Truffle Mayonnaise

  1. Meanwhile prepare your Mayonnaise and salad. Take your chicken Egg Yolk and place it in a large bowl.
  2. 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!).
  3. Finally add the truffle oil in the same way. Once this is done add in your truffle paste.

To Serve

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.

Shop the Post