Duck Eggs, Air Dried Ham, Baby Tomatoes and Asparagus
This simple little Duck Eggs, Air Dried Ham, Baby Tomatoes and Asparagus salad is fantastic for sharing on hot summer days.
Ingredients
- 2 duck eggs
- 25ml olive oil
- 25g butter
- 4 – 6 sprigs of thyme
- 6 slices air-dried ham
- 50g Pecorino, crumbled
- 12 baby tomatoes, halved
- 12 asparagus spears
- 1 bag of rocket
Method
Heat the oven to 200°C.
Put the tomatoes on a tray, drizzle over half the oil, season and roast for 10 minutes in the oven.
Bring a pan of water to the boil, add salt and cook the asparagus for 3 minutes.
Place the remaining oil and butter in a pan over a medium heat, add the eggs and the thyme and cook for 2 to 3 minutes, until crispy.
To serve, layer the ham into the centre of the plate, top with the eggs, asparagus and tomatoes. Crumble over the Pecorino and sprinkle over the rocket.
Ingredients
- 2 duck eggs
- 25ml olive oil
- 25g butter
- 4 – 6 sprigs of thyme
- 6 slices air-dried ham
- 50g Pecorino, crumbled
- 12 baby tomatoes, halved
- 12 asparagus spears
- 1 bag of rocket
Method
Heat the oven to 200°C.
Put the tomatoes on a tray, drizzle over half the oil, season and roast for 10 minutes in the oven.
Bring a pan of water to the boil, add salt and cook the asparagus for 3 minutes.
Place the remaining oil and butter in a pan over a medium heat, add the eggs and the thyme and cook for 2 to 3 minutes, until crispy.
To serve, layer the ham into the centre of the plate, top with the eggs, asparagus and tomatoes. Crumble over the Pecorino and sprinkle over the rocket.
