English asparagus and duck eggs make this dish an ideal spring starter. From Adam Byatt at Trinity Restaurant for Taste of London.
1. Peel the asparagus and remove the hard bases. Place a pan of water on to boil to cook the asparagus.
2. Separate the eggs reserving the yolks. Place a frying pan on the stove to heat up for the fried egg.
3. Cook the asparagus in boiling salted water for 3 minutes until it becomes tender, chill and reserve.
4. In a blender, place the yolks, truffle oil, truffle and mustard, add the lemon juice and blend well for 1 minute.
5. Slowly pour in the groundnut oil until a perfect mayonnaise is formed and reserve. In the hot frying pan, add the duck fat and fry the egg until crisp on the base and cooked all over
6. Lay the 4 seasoned cooked asparagus stems on the plate. Place the duck egg on top and place a spoon full of the truffle mayonnaises around.
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Recipe © courtesy of Adam Byatt at Trinity Restaurant
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