Asparagus with Green Garlic and Duck Egg

Recipe courtesy Rachel Yang of Joule

January 4, 2009

Yang recommends serving this dish, a Korean version of oeufs hollandaise, for brunch. If you can’t find duck eggs at your local farmers market, simply substitute extra-large chicken eggs.


  • 1 large bunch asparagus, ends trimmed

  • ½ cup soy sauce

  • ¼ cup rice vinegar

  • 1 tbsp sesame oil

  • 1 tsp smoked chili paste or crushed chili flakes

  • 2 tbsp canola oil

  • 3 bulbs green garlic, white parts only, thinly sliced

  • 4 duck eggs


Blanch asparagus spears in a large pot of salted boiling water for 2 minutes, and set aside. Whisk soy sauce, vinegar, sesame oil, and chili paste (or chili flakes) together in a small bowl and set aside.
Heat a large skillet over medium-high heat. When hot, add 1 tbsp canola oil, then garlic, and sauté for a few minutes until soft. Add asparagus and cook for about a minute, shaking the pan, until warmed through. Meanwhile, in another pan, cook duck eggs sunny-side up in the remaining oil.
Arrange asparagus on plates, top with eggs, and drizzle sauce on top.

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