Recipes | Soft-boiled Duck Eggs with Asparagus, Parma Ham and Parmigiano Reggiano Dippers

Recipes | Soft-boiled Duck Eggs with Asparagus, Parma Ham and Parmigiano Reggiano Dippers

Serves 2

  • 2 duck eggs
  • 6 asparagus spears
  • 6 slices Parma Ham
  • 30g shaved Parmigiano Reggiano
  • Cracked black pepper

Directions

  • Carefully lower the duck eggs into a pan of boiling water and boil for 6 minutes. Remove from the water and stand in eggcups
  • Meanwhile, blanche the asparagus in boiling water for 3-4 minutes until tender. Plunge into ice cold water to cool
  • Lay a slice of Parma Ham on a board and top with an asparagus spear and a little Parmigiano Reggiano. Wrap the Parma Ham around the asparagus and Parmigiano Reggiano
  • Slice the tops off the duck eggs and serve with the asparagus bundles for dipping

Be inspired by other recipes

Vol-au-vents with Parma Ham Mousse
Vegetable gratin with Parma Ham
Prawn and Parma Ham skewers
Consorzio del Prosciutto di Parma
 
Consorzio del Prosciutto di Parma - Largo Calamandrei, 1/A - 43100 Parma - Italy - Phone: 0521.246211 - Fax 0521 243983
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