Asparagus and Eggs

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

Click here to view a high-resolution version of this picture.

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
kosher salt
olive oil
farfalle pasta
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
chopped parsley

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.


  1. foodgardenkitchen

    I hope that I can learn to shoot photographs as nicely as you do. It’s not as easy as one might assume before they try it. I and my spouse read your blog monthly, and we wanted to take this moment to express our general appreciation.


    • Thanks for the compliment.

      I find I have to take about ten times the number of shots for each picture that appears on the blog. I tend to use white or neutral backgrounds (if shooting indoors) because they provide something to “rest” the eye against. Outdoor shots tend to be in the daytime, when natural light is abundant. I’d have to get a new camera for evening photos and my budget doesn’t allow for any splurges on the scale of a new digicam anytime soon.

      I’m still experimenting with technique. It’s an ongoing thing. Compare photos at the very beginning of this blog to now and you’ll see that things have come a long way. I don’t think I’m there yet, compared to blogs like Sass and Veracity or Big Island Jeep Guy for example.

      Thanks for the note in any event. 🙂


What's your opinion?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

anna brones

writer + artist + activist

Your Home for Homemade Japanese Food

How to cook "with visual instructions" healthy, traditional and delicious Japanese dishes!!


To live is to battle with trolls in the vaults of heart and brain. To write; this is to sit in judgment over one's Self. Henrik Ibsen

Joshi Daniel Photography

Images of People Photoblog

V 8 Mile

Traveling vegetarian

The Garum Factory

Great food, real life


my food, my travels, my cooking, my traditions


Tylers culinary blog


Hi I'm Ronelle. I am happy to invite you into my french kitchen at our farm, Coin Perdu in Corréze. Bienvenue!

Restaurant-ing through history

Exploring American restaurants over the centuries

Food Garden Kitchen

Gardening and Cooking in North Carolina

The Blog

The latest news on and the WordPress community.

Organic Gelly

-that stuff between your ears-

Photo Girl Travels

Taking the Road Less Traveled

Fats and Bird

Keep It Simple, Keep It Tasty

Catherine Cuisine

Gourmandise assumée, plaisir assuré...

%d bloggers like this: