Farfalle Pasta With Asparagus, Soft-Boiled Duck Eggs And Parmesan
- 4 duck eggs or 6 hens’ eggs
- 2 bunches of thin asparagus spears
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 250ml single cream
- 400g dried farfalle or pasta of your choice
- 50g Parmesan cheese, finely grated
- 2 handfuls of wild rocket leaves
- Sea salt and freshly ground black pepper
- #You can, of course, use hens’ eggs here, but duck eggs are a bit of a treat and can easily be found at farmers’ markets. They are slightly larger and have a rich flavour. Do use fine asparagus for this recipe -fresh and tender young spears grown locally are best as, once picked, their sweetness fades fast.# Put the eggs in a saucepan and pour In sufficient cold water to cover. Bring to the boil over high heat and cook for 5 minutes. Drain and run the eggs under cold water until the shells are cool enough to handle. Set aside.
- Trim or snap any woody ends off the asparagus and cut the spears into 2-cm lengths. Put the oil in a frying pan set over high heat. Add the asparagus and cook for 2 minutes, stirring constantly. Next, add the garlic and cook for another minute, before adding the cream to the pan. Remove from the heat and leave to sit so that the garlic flavours the cream.
- Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the packet instructions. Drain and return it to the warm pan. Add the asparagus sauce.
- Peel and roughly chop the eggs. The yolks will be soft, so quickly add these to the warm pasta along with the Parmesan and rocket. Season well with salt and pepper and stir gently to combine.
- Divide between 4 serving plates or bowls and serve immediately.