Grilled Asparagus & Poached Duck Eggs

It’s asparagus season again and we love asparagus! This dish makes a perfect starter or decadent brunch!

Serves 4 Yum Grilled Asparagus & Poached Duck Eggs



4 duck eggs – at room temperature

1 tbsp. white vinegar

16 local asparagus spears

16 extra thin slices of prosciutto – lightly cured

1 tbsp. Monte Rosso olive oil

Juice of a lemon

½ cup creamy goats cheese

¼ cup of Monte Rosso olive oil

2 tbsp. chopped parsley

4 thick cut slices of sour dough bread

1 tbsp. of Monte Rosso olive oil

Cracked pepper to serve



Firstly, to marinate the goats cheese, add to a large bowl with ¼ cup of Monte Rosso, half the juice of a lemon and chopped parsley. Mash together and set aside to get to room temperature.

Prepare your bread by drizzling both sides with Monte Rosso olive oil and placing in a low set oven for 10 minutes.

Prepare your asparagus by breaking off the woody ends, the fresher the asparagus the less that will break off.  Place 1 tablespoon of Monte Rosso in a large frying pan on medium heat, add your asparagus and top with the juice from the other half of a lemon. Cook for 3 – 5 minutes, you want to keep the crunch for texture While still warm quickly wrap with prosciutto, you don’t want to do this before hand as cooked prosciutto can go very salty and lose its delicate flavour.

Bring a large saucepan of water to the boil and add vinegar.  Reduce to a simmer and using a spoon in a clockwise motion swirl the water round the saucepan. Carefully crack in your eggs one by one. For a soft egg allow to simmer for no longer than 3 – 4 minutes (the eggs will keep cooking once removed). Using a slotted spoon drain extra water and dab with paper towel.

To construct – cover toasted sour dough with your goat cheese mixture, top with asparagus and prosciutto, place duck egg on top. Season with cracked pepper and enjoy!