Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, grilled carne asada, asparagus, and duck egg. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Grilled Carne Asada, Asparagus, and Duck Egg is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Grilled Carne Asada, Asparagus, and Duck Egg is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook grilled carne asada, asparagus, and duck egg using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Grilled Carne Asada, Asparagus, and Duck Egg:
- Prepare 1 piece Carne Asada (Flank Steak)
- Take 1 Duck egg
- Get 1 bunch Asparagus
- Take black pepper
- Make ready Himalayan Pink Salt
- Get Tony's Creole Seasoning (or your favorite)
- Make ready 1 tbsp olive oil, extra virgin
Instructions to make Grilled Carne Asada, Asparagus, and Duck Egg:
- Brush asparagus with olive oil, dust with salt and pepper and place on preheated George Foreman grill.
- Brush carne asada with olive oil, dust with creole seasoning. Place on the grill next to your asparagus. Steak will likely finish first, so feel free to take your time with this.
- On stove top, fry your duck egg however you'd like. I prefer low heat, butter, salt and pepper. You can also choose to poach your egg. You do want a soft yolk.
- Take steak off grill, and set on plate to rest.
- Top steak with finished asparagus and duck egg.
- Enjoy!
So that is going to wrap this up for this exceptional food grilled carne asada, asparagus, and duck egg recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!