Grilled asparagus with fried duck eggs
Grilled asparagus with fried duck eggs
Everdure
4
10 minutes
Grilled asparagus topped with fried duck eggs, smoked salmon, sour cream, and lemon. Simple spring flavors with rich, silky yolk.
Ingredients
- 12 asparagus spears
- olive oil
- salt
- grapeseed oil
- 4 duck eggs
- freshly ground black pepper
- 100g (3.53 oz) smoked salmon
- 80g (2.82 oz) sour cream
- juice of ½ lemon
Directions
Set up the middle grill of the FURNACE with the teppanyaki plate on low heat and the remaining grills on high heat.
- Drizzle a little olive oil over the asparagus and toss to coat evenly. Season with salt and place them flat on the grill. Cook the asparagus until tender and charred.
- At the same time, rub a little oil on the teppanyaki plate.
- Crack all four duck eggs onto the plate and season with salt and freshly ground black pepper. Cook the eggs to your liking.
- Carefully remove and serve alongside the asparagus, smoked salmon and sour cream.
- Season with lemon juice.
