insideKENT Magazine Issue 51 - June 2016 | Page 54

FOOD+DRINK
Fresh & Local cont.
Chargrilled Kentish Asparagus, Soft Boiled Duck Egg, Pecorino and Asparagus Shavings
from Andy McLeish of Chapter One, Locksbottom
www.chapteronerestaurant.co.uk // 01689 854848

Ingredients
• 4 duck eggs
• 50g Pecorino
• 2 bunches asparagus
• Olive oil
• Lemon juice
• Rock salt
• Pepper

Preparation
1. Snap the bottom 1/2 inch off the asparagus and blanch
in boiling salted water for 3 minutes, then refresh in iced
water. Drain and put aside. Leave four pieces of asparagus
raw and set aside.
2. Boil the duck eggs in salted water for 4 minutes, then run
under cold water until the egg has completely cooled.
Carefully peel the egg leaving it whole.
3. Shave the Pecorino with a potato peeler and put aside.

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4. Take the four pieces of raw asparagus and slice them
thinly. The easiest way is to use a potato peeler again.
To Serve
Rub the asparagus gently with olive oil and place on a
preheated char grill to colour lightly. Remove from the char
grill and put equal amounts of asparagus on four plates.
Toss the peeled asparagus strips in a little lemon and olive
oil and season with salt and pepper. Place them on the plate
beside the asparagus. Cut the duck egg in half and place
on the asparagus, season with rock salt and pepper. Serve.