• 4 thin slices of limerick ham
  • 12 asparagus tips
  • 6 duck eggs
  • olive oil
  • maldon sea-salt
  • coarse-ground black pepper
  • optional: watercress, soda bread, oil, vinegar, cherry tomatoes.


  • Cook the asparagus in boiling salted water for roughly a minute, then drain and place on kitchen paper to absorb excess water.
  • Place the duck eggs in cold water in a pot and bring to the boil; turn down the heat and allow to simmer for another 3 minutes.
  • Remove and crack the shells immediately all over to allow easy peeling.
  • Quickly mark the blanched asparagus on a hot grill pan, then wrap three in each slice of ham.
  • Place on a plate and garnish with a watercress salad or slices of toasted soda bread.
  • With a sharp knife slice the duck eggs in two and place alongside the asparagus