Asparagus Duck Egg Salad
Itlog na maalat or salted duck eggs are a popular delicacy in the Philippines. Curing the eggs involves a unique process of osmosis where the eggs absorb the distinctive salt flavor. The eggs are available in most Asian groceries in the U.S. and elsewhere. It is easy to spot them because of their red-colored shells.
Asparagus is one of my favorite vegetables. It’s quite versatile for use in salads, soups or accompaniment to meat or fish dishes. So I thought of combining asparagus with the salted duck eggs in a warm salad that includes bacon, walnuts and cherry tomatoes. The key to this recipe is the dressing which combines mustard, white vinegar and honey to create that flavor that would temper the saltiness of the eggs while enhancing the otherwise bland taste of the asparagus.
The good news about this warm salad recipe is that any leftovers can be chilled in the refrigerator and later served as a cold salad. Talk about hitting two birds with one bullet.
1 bunch Asparagus medium spears
6 strips bacon, toasted and crumbled
2 salted duck eggs (itlog na maalat), shelled and quartered
6 cherry tomatoes, cut in half
1/4 cup crushed walnuts
1 tbsp Olive oil
1 tbsp white vinegar
1 tbsp mustard
1 tsp honey
1 tsp sesame seeds
1 cup water
Prepare the dressing by combining the mustard, vinegar, Olive oil and honey. Mix well. Boil water in a pan and add the asparagus. Cook for about 5 minutes. Drain and set aside. In a serving plate, arrange asparagus with the tips facing one direction. Add the quartered duck eggs and cherry tomatoes. Sprinkle bacon and walnuts over the mixture. Pour the dressing over the salad and sprinkle sesame seeds. Serve warm.