Asparagus Nest With Fenugreek Salsa Verde
Juhu Beach Club
Remove outer leaves of green garlic and finely mince white part of bulb. Pick fenugreek leaves off stem and finely mince leaves. Whisk garlic and fenugreek with vinegar, oil and pepper and add salt to taste. Set aside.
Bring a saucepan of water large enough to hold duck eggs to a boil. Lower eggs into boiling water and let cook for 6 minutes. Remove and immediately plunge eggs into ice-cold water. Peel and set aside.
Heat butter in a sauté pan until starting to brown, then add ginger and let soften for about 1 minute. Add asparagus and sauté until asparagus is cooked through but still firm. Season with salt to taste.
Place asparagus on a plate in a circle, creating a “nest.” Place soft-cooked duck egg in center. Drizzle with fenugreek salsa verde and garnish with pistachios and mint.