• 30-36 asparagus spears
  • groundnut oil
  • butter
  • 6 duck eggs, at room temperature
  • 140g morels or chanterelles, cleaned
  • a splash red wine vinegar


  • STEP 1

    Heat a griddle pan to very hot. Rub the asparagus in groundnut oil, and season. Grill the asparagus, turning the spears every minute, making sure you have clear char marks on all sides and the spears are tender. Remove from the pan and keep warm under foil if you need to char them in batches.

  • STEP 2

    Heat 2 tbsp of butter in a frying pan over a moderate heat. When melted, swirl it around and gently crack in two of the duck eggs. Cook for 3-4 minutes, basting the whites with the butter. Fry the eggs in batches, adding more butter to the pan before each batch.

  • STEP 3

    Divide the asparagus between 6 warm plates, and top with the fried duck eggs.

  • STEP 4

    Meanwhile, heat another frying pan with a knob of butter and fry the morels for 2 minutes. Season with salt, pepper and a splash of vinegar. Spoon them around the asparagus, with some foaming brown butter.


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