Ingredients

2 duck eggs
6 spears of asparagus
2 rashers of bacon

2 slices of  RLBP Black Pudding
2 handfuls of new potatoes
a few handfuls of Salad Leaves

Dressing

4 tbsp of balsamic vinegar
1tbsp of olive oil
1 tsp of honey
1tsp of wholegrain mustard
Twist of black pepper

Serves

2

Method

Becky

  1. Bring the potatoes to the boil
  2. Add the duck eggs for the last three minutes
  3. Slice each bacon rasher into three wrap it around the asparagus
  4. Grill the asparagus and black pudding until cooked
  5. Mix the potatoes with the salad leaves lay over the eggs , potatoes and asparagus
  6. Dress