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Wye Valley asparagus in cured ham with poached duck egg

Published on March 12, 2018
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Chris Green, head chef at The Pelican Inn in Chew Magna, shares his recipe for Wye Valley asparagus wrapped in cured ham with poached duck egg, hollandaise, mustard dressing and parmesan crisp

Asparagus in cured ham with poached duck egg at The Pelican Inn, Chew Magna

Serves 4

You will need

Asparagus spears 16, peeled and bases removed
Parma ham 8 slices

Grain mustard 25g
Olive oil 50ml
White wine vinegar 10ml
Honey 1½ tbsp

Egg yolks 3
White wine vinegar 50ml
Unsalted butter 250g, melted
Salt and pepper to season
Chives 1 handful, chopped

White wine vinegar 2 tbsp
Duck eggs 4

Parmesan 100g, grated


  1. For the mustard dressing: combine the ingredients, mix well and set aside.
  2. For the hollandaise: place the egg yolks into a metal bowl along with the vinegar and place this over a pan of simmering water. Whisk the eggs until they form a sabayon, then slowly add the butter, whisking all the time. Remove from the heat and season to taste. Finish by adding the chives. Keep warm until required.
  3. For the poached duck eggs: bring a large pan of water to the boil and add the vinegar. Crack the eggs into 4 individual cups. Use a whisk to vigorously stir the vinegar water, creating a whirlpool. Working quickly, gently place the eggs one by one into the centre of the whirlpool and allow the water to simmer. Poach the eggs for approximately 3 minutes until still runny inside. Lift from the water with a slotted spoon and refresh in ice water.
  4. For the asparagus: bring another pan of water to the boil and heavily season with salt. Blanch the asparagus for 1 minute or until tender. Lift from the water with a slotted spoon and refresh in ice water. Once cold, drain and dry. Lay out the parma ham and cut each piece in half, then wrap around the asparagus.
  5. For the parmesan crisps: preheat the oven to 175°c. Line a baking tray with parchment paper. Place a 2″ circular pastry cutter on the paper and sprinkle a heaped teaspoon of parmesan inside the cutter to make a disc. Bake for 8-10 minutes, then remove and mould over a rolling pin. Leave to cool.
  6. To finish, season and roast the asparagus in the oven at 200°c for 5 minutes, and drop the poached eggs back into a pan of boiling water for 1 minute.
  7. On the plates, divide the asparagus spears into a triangle. Top with the warm egg and a drizzle of hollandaise sauce. Season the eggs with salt and pepper and sprinkle with some chopped chives, topping with the parmesan crisp. Drizzle the dressing around the plate and serve.

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