Asparagus with poached duck egg and black olive powder recipe

• 1 bunch of asparagus
• 4 duck eggs
• 50 g (1.8oz) botarga (Sardinian smoked grey mullet roe)
• 1 handful pitted black olives (to make powder)
• 1 scattering of shaved parmesan

1. Make the black olive powder in advance - simply roast the pitted black olives for 2 hours at 160 C or until they are dried out.
2. Once dried, place in a small spice mill or blender and blitz until they become powdery.
3. If they become sticky and oily, tip out onto a jay cloth and leave to dry in a warm place.
4. For the main dish, poach the duck eggs in a large deep pan of simmering water.
5. Remove with a slotted spoon and keep warm.
6. Blanch the asparagus in a large pan of salted boiling water until tender, and keep it warm.
7. Serve the asparagus with a duck egg on top and garnish with olive powder, shaved Parmesan and grated botarga.

asparagus, eggs, mullet, handful, parmesan

Taken from www.lovefood.com/guide/recipes/27713/asparagus-with-poached-duck-egg-botarga-black-olive-powder-and-parmesan-recipe (may not work)