Grilled asparagus with fried duck eggs

Grilled asparagus with fried duck eggs


4 annoksia


  • 12 asparagus spears
  • olive oil
  • salt
  • grapeseed oil
  • 4 duck eggs
  • freshly ground black pepper
  • 100g smoked salmon
  • 80g sour cream
  • juice of 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.