Grilled Asparagus with Fried Duck Eggs
12 asparagus spears
4 duck eggs
freshly ground black pepper
100g smoked salmon
80g sour cream
juice of ½ lemon
Set up the middle grill of the Furnace BBQ with the teppanyaki plate on low heat and the remaining grills on high heat. Drizzle a little olive oil over the asparagus and toss to coat evenly. Season with salt and place them flat on the grill. Cook the asparagus until tender and charred.
At the same time, rub a little oil on the teppanyaki plate. Crack all four duck eggs onto the plate and season with salt and freshly ground black pepper. Cook the eggs to your liking. Carefully remove and serve alongside the asparagus, smoked salmon and sour cream. Season with lemon juice.