Warm salad of steamed asparagus and ducks eggs

Frank Bordoni blends together the best quality extra virgin olive oil with basil and garlic and drizzles it over steamed asparagus and soft-poached duck's eggs
By Frank Bordoni
Warm salad of steamed asparagus and ducks eggs
  • Rating:
  • Serves: 4
  • Cook Time: 12 minutes
  • Prep Time: 5 minutes plus 2 hrs for basil oil to infuse
  • Effort: easy



  • 24 asparagus
  • 4 duck eggs
  • 1 handfuls pine kernels, toasted
  • 50 g wild rocket
  • 1 tsp extra virgin olive oil
  • 75 g parmesan shavings
  • 1 pinches sea salt flakes and freshly ground black pepper

For the basil oil

  • 1 bunches basil
  • 1 cloves garlic, chopped
  • 200 ml extra virgin olive oil


1. For the basil oil, whiz the basil, garlic and a splash of oil together with a hand blender. Add the oil in stages until you have a smooth paste. Cover and leave in a cool place for a couple of hours or overnight if possible. 2. Strain the oil through a sieve and reserve (the basil oil can be kept for a week at room temperature). 3. Cook the asparagus in a steamer for about 5-8 minutes, until tender. 4. Meanwhile, heat the water in an egg poacher and when simmering, break each of the duck eggs into the individual moulds. Cook for about 3-4 minutes for a soft yolk - add an extra minute if you prefer the egg yolk to be firm. 5. To serve, arrange a pile of rocked on each plate, place 6 spears of asparagus on the salad leaves and top with an egg. Drizzle over the basil oil and scatter with pine nuts and parmesan shavings. Season with salt and freshly ground pepper to taste. Serve immediately.

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