Early summer is the time for fresh duck eggs with their lovely yellow yolks that stand proud above the whites. Rich and delicious, they are ideal for serving on top of fresh new season’s asparagus.



Serves 4

400g green asparagus spears
a little good olive oil, for frying
4 free-range duck eggs (or extra-large breakfast-size hen eggs)
30g butter, diced
150g horse mushrooms or brown chestnut mushrooms, sliced
sea salt and fresh ground black pepper

Peel the stems of the asparagus with a swivel peeler. Bring a medium pan of lightly salted water to the boil then blanch the spears for 2 minutes. Drain and plunge into a bowl of ice-cold water. Drain after 2 more minutes and pat dry with paper towel.

Remove to 4 dinner plates and season. Leave to cool while you cook the eggs. Pour a little oil into a large non-stick pan and heat gently. Crack in the duck eggs, although you may have to do this in relays. Cook over a medium-low heat for about 4 minutes until the white starts to become firm. Then slip the butter dice down the pan sides. It should begin to foam and can be spooned over the eggs as they cook. Season lightly at the same time. The eggs will be cooked after about 8 minutes with a runny yolk and set white.

In the meantime fry the mushrooms in another pan with more oil until nicely browned. Season and drain on paper towel.

Finally, when the eggs are ready, loosen them around the sides with a small palette knife and slide each on top of the spears. Coarsely grind over the pepper and sprinkle with sea salt. Scatter around the mushrooms and serve.

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