Asparagus, poached duck egg and feta cheese

A simple spring dish from Matt Whitfield, Group Executive Chef



Serves 4

2 bunches of New Forest asparagus

4 free range duck eggs

200g good quality feta cheese



White wine vinegar

Lemon dressing (see recipe)

Rapeseed oil

Mixed micro herbs and cresses



  1. Place 2 large pans of water on the stove to boil.
  2. In one pan, add salt until the water is salty to taste.
  3. In the other pan, add white wine vinegar until you can just start to taste it. Around 100ml
  4. Start to prep the asparagus by removing the woody base part of the spears.
  5. Then remove the spikes from the sides of the spears by pulling them off with a small knife.
  6. Once the salted water has started to boil rapidly, place the asparagus into it and boil for 2 minutes.
  7. After 2 minutes, remove the asparagus and put straight into ice water (the reason for this is to stop the cooking process and retain the vibrant green colour.)
  8. Once cold, remove the asparagus and place on a cloth to dry.


To poach the egg

  1. Take 4 coffee cups.
  2. Crack each egg into each cup and discard the shells.
  3. When the vinegar water is boiling, gently pour each egg into the pan.
  4. (As long as the pan is large with deep water and vinegar, you will not need to whisk the water).
  5. When you add the eggs, turn the water down to a gentle simmer and poach the duck eggs for 3-4 minutes depending on size.
  6. Take out of the water and place into ice cold water (reason for this is to stop the cooking process and keep sort. These can be done in advance, even the day before. You are also able to trim the eggs when cold so they look like the perfect poached egg)


For the lemon dressing

Whisk together, 50ml of lemon juice, 50ml of veg oil, 10g sugar, pinch of salt.


To assemble and plate the dish

  1. Place a new smaller pan of water onto the heat.
  2. Bring the temperature of the water up to just below boiling.
  3. Place the cooked asparagus into the water for 1 minute to heat up.
  4. When hot, remove from the water and dress with lemon dressing, salt and pepper.
  5. When the asparagus is hot, it will take on more flavour of the dressing and seasoning.
  6. Take the duck eggs and trim any stringy parts of the egg off and placer into the hot water for 1-2minutes.
  7. Place the asparagus onto the plate.
  8. Take the duck eggs out of the water and drain onto a towel.
  9. Season with salt and pepper
  10. Place on top of the asparagus
  11. Crumble the feta evenly across each plate how you want.
  12. Take the micro/mixed herbs of your choice and lay all over the plate like a salad.
  13. Finish the dish with more lemon dressing and seasoning (serve the dish warm and the flavour will be more enhanced)

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