Serves 2

In the restaurant we confit the egg yolks very slowly under the heating lamp where we normally keep food warm during service. The method below is a quicker and easier way of doing this, achieving similar results. You are aiming for egg yolks that feel firm enough to be pressed gently between your fingertips while retaining a soft and slightly runny centre.

Sea salt and freshly ground black pepper
400g large asparagus spears
150g cooked haricot or cannellini beans, drained
3 tbsp extra virgin olive oil
2 tsp white balsamic vinegar
6 slices of pata negra ham
Handful of baby spinach leaves
2 confit egg yolks

For the confit egg yolks

300g goose or duck fat
1 tbsp rock salt
1 bay leaf
Handful of thyme sprigs
2 large egg yolks

1 Bring a large pan of salted water to the boil. Meanwhile, trim and peel the asparagus stems, if necessary. Once the water reaches the boil, plunge in the asparagus and cook for 3-4 minutes until it is tender but retains some bite. Drain and refresh in ice-cold water. Drain again and dry thoroughly. Chill until ready to use.

2 Heat the goose or duck fat in a small pan with the salt, bay leaf and thyme. When bubbles just begin to appear at the edges, carefully lower the egg yolks into the melted fat, pressing them under with the back of a spoon to make sure they are well covered. Poach over a very low heat for 2-3 minutes, until the yolks feel firm but give when pressed gently.

3 Season the haricot or cannellini beans and stir through the extra virgin olive oil and white balsamic vinegar. Arrange the slices of ham to create a basket at the end of two rectangular plates. Overlap the spinach leaves on top of the ham to create a petal shape. Bring a pan of water to the boil to reheat the asparagus. Plunge the asparagus into the boiling water for 30 seconds to 1 minute, then drain well and pat dry.

4 Lay a bundle of asparagus on each plate and scatter around the bean salad. Sprinkle with black pepper and drizzle with any remaining dressing from the beans. Lift the egg yolks from the fat and drain on kitchen paper. Place an egg yolk inside each ham and spinach basket, then serve immediately with crusty bread on the side.

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