This plate of pasta is deceiving. There’s enough butter and cheese present to choke a horse, not to mention the addition of soft-boiled pheasant and duck eggs.
On the other hand, life involves risk. Live a little.
Farfalle with roasted asparagus, soft-boiled pheasant and duck eggs, cheese and herbs
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Pheasant eggs have a delicate, mild flavor when cooked. Smaller than your average chicken egg, they’re quite easy to overcook. Duck eggs have a slightly gamy taste; use regular chicken eggs if either are unavailable. Use an electronic timer when soft-boiling them. Set a pot of water on high heat. Drop the eggs in once the water comes to a roiling boil. Pheasant eggs are done in 3 minutes, duck eggs in 5 minutes.
If you’re in New York City, you can buy pheasant and duck eggs at Union Square Greenmarket. Quattro’s and Knoll Crest Farms are my vendors of choice.
1 bunch asparagus, slivered
3 pheasant eggs, soft-boiled for 3 minutes, then peeled and reserved
4 duck eggs, soft-boiled for 5 minutes, then peeled and reserved
2 T. unsalted butter
freshly grated Parmesan cheese
chopped onion chives
Combine asparagus, a pinch of salt and 1 T. olive oil. Toss. Roast for 15 minutes at 350 F.
Meanwhile, prepare farfalle according to package directions. Drain. Stir in two tablespoons unsalted butter, cut into bits; some onion chives and parsley. Toss until farfalle are well-coated. Taste for salt if necessary.
Remove asparagus from the oven when done. Combine with farfalle. Quarter the eggs and add to the pasta mixture. Toss gently. Taste for salt, then serve immediately, passing cheese at the table.
Makes enough for four to five appetizer servings or three to four main-dish servings. It’s quite rich but well worth it, I think.
Time: 30 minutes, including prep.