- 8 Large Duck Eggs
- 50g Unsalted Butter Softened
- 3g White Truffle Oil
- 12 Spears of British Asparagus
- 12 Stalks Evesham green asparagus
- 50g Unsalted Butter
- 50g Water
- Small Bunch of Chervil
- Salt , Black Pepper
Carefully bend the asparagus stalks, they will snap just at the right point for the tops to be tender. Peel them to within 4cm from the top.
Place a sauteuse on the heat with the butter and the water, bring to the boil and add the asparagus spears and cook until tender, when pierced with a knife through the thickest part of the stem it will be tender.
This should take 1-2 minutes only. Season, drain and keep warm.
Crack the eggs into a bowl and whisk together with a fork until well combined, then whisk in 10g of the unsalted butter and the cream until well combined.
Place a saucepan on a medium heat add the butter and cook till it starts to foam.
Add the cracked eggs to the saucepan and stir with a wooden spoon, keeping on a medium high heat.
Keep stiring until the eggs are two thirds finished and turn the heat off. At this point season the eggs.
Continue to stir the eggs until there is no liquid left, serve immediately with the asparagus and the emulsion. Decorate the eggs with the chervil.