Asparagus with scrambled duck eggs and chives Recipe

  • 1 bunch asparagus spears
  • 2 tbsp olive oil
  • 3 free-range duck eggs
  • 2 tbsp chopped fresh chives
  • salt and freshly ground black pepper
  1. Preheat the oven to 200C/350F/Gas 6.
  2. With a sharp knife, trim any woody stalks from the asparagus spears.
  3. Heat one tablespoon of the oil in an ovenproof frying pan. Add the asparagus and fry in the pan for a few minutes, before transferring to the oven to cook for 4-5 minutes until tender all the way through.
  4. Crack the eggs into a small bowl and add the chopped chives. Beat the eggs with the chives and salt and freshly ground black pepper to taste.
  5. Heat the remaining olive oil in a small frying pan over a low-medium heat, then add the eggs and stir with a wooden spoon until the eggs are just cooked. Remove from the heat.
  6. Divide the roasted asparagus between two plates. Spoon the scrambled egg next to the asparagus and serve.