Asparagus with crispy duck egg, chorizo and lovage

Trim the ends from the asparagus and blanch in salted, boiling water for 2 minutes. Refresh in iced water, drain and place on kitchen paper to dry

Lower the duck eggs into a pan of boiling water and cook for 7 minutes. Refresh under cold running water before carefully peeling the eggs - this can be a little tricky so take your time

Prepare 3 bowls for coating, then dredge the eggs through each in turn. Set aside until ready to use

Preheat the oven to 200˚C/gas mark 6

Peel and finely chop the shallots. Add 75g of the butter to a saucepan, place over a medium heat and cook the shallots until soft

Cook the chorizo whole in the oven for 10 minutes, then chop into small cubes and add to the softened shallots. Chop the lovage and stir into the shallots and chorizo

Shallow-fry the asparagus in the remaining butter until just starting to colour. Deep-fry the eggs at 180°C until golden brown, then rest in a warm place for 1 - 2 minutes so that the residual heat can continue to cook the eggs slightly

Serve each egg next to the asparagus spears and spoon over the chorizo mix