Saute of Jersey Royal Pearls

with Duck Egg, Griddled Asparagus and Parmesan Salad



  1. Slice the cooked potatoes in half. Heat a splash of Olive oil in a frying pan, add the potatoes and sauté until golden brown. Set aside and keep warm until needed.
  2. Snap off the bottoms of the asparagus by holding the base of the asparagus between both your thumbs and index fingers.
  3. Heat a griddle pan, add a drizzle of the olive oil and the asparagus, and season with salt and freshly ground black pepper, making sure you keep the asparagus moving until cooked. Test with a small, sharp knife – they should still have a slight crunch to them.
  4. To cook the duck eggs, heat up a frying pan, add a little more olive oil and crack the eggs into the pan being careful not to break the yolks – you want to savour all that egg yolk to dip your asparagus in. To finish the cooking add a knob of butter to the pan and season.
  5. To finish the dish, arrange the tips of asparagus on a plate, place the duck egg on top then arrange the Jersey Royals over and around.
  6. Finish with shavings of fresh Parmesan. Dress the rocket salad with the Balsamic vinegar, if liked, and serve straight away.