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Asparagus, duck egg and black pudding salad

Duck eggs have a rich flavour that’s great with asparagus. But don’t worry if you can’t get them – use large hen eggs and reduce the cooking time by 1 minute.

  • Timer Prep 15 min
    Cook 22 min
  • Chart 455.0 cal/
  • Chef hat Easy


Trim the extra-fine asparagus.


  1. 1 Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens).
  2. 2 Arrange the asparagus in a single layer in a roasting tin. Tuck in the garlic cloves and season.
  3. 3 Tear the black pudding into bite-size chunks and add to the roasting tin with the sage leaves. Drizzle with one-third of the oil and roast for 10-15 minutes, until the asparagus is tender.
  4. 4 Remove the asparagus, sage and black pudding with a slotted spoon, transfer to a plate and keep warm.
  5. 5 Squeeze the garlic out of its skin into the roasting tin. Add the remaining oil and balsamic vinegar, then place the tin over a low heat on the hob. Mix well and simmer for a few seconds; set aside.
  6. 6 Boil the eggs for 7 minutes.
  7. 7 Drain and refresh under cold running water, then carefully peel and cut in half.
  8. 8 Arrange the asparagus, black pudding, eggs and rocket on plates to serve.
  9. 9 Drizzle over the garlic oil and serve immediately.
  • Average per serving
  • Calories 455.0kCal
  • Fat35.4g
  • Saturated9.2g
  • Salt1.42g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg