Serve this elegant dish with toasted Pain au Levain bread to sop up those delicious runny egg yolks!
3-4 duck eggs
1 pound asparagus, ends snapped and sliced into ¼-inch pieces
2 tablespoons butter or olive oil
Sea salt and fresh ground pepper
Lemon-Tarragon Aioli (see recipe)
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into its own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Meanwhile, melt the butter or heat the oil in a large skillet over medium-high heat. Add the asparagus and cook until just tender, 4 to 6 minutes. Season with salt and pepper; set aside.
3. To serve, add a serving of the asparagus to a plate, and then top with a poached egg and a generous helping of lemon-tarragon aioli. Season with salt and pepper, as needed.