Instructions: Bring a large pot of water to the boil with a generous amount of salt.

Blanch the asparagus for about 3 minutes depending on the thickness.

Drain and place on warm plates.

Gently place the egg yolks on the tips of the asparagus without breaking the yolks and season with black pepper.

Pour on the warm butter and cover with shavings of parmesan.

We would only make this dish if we had fantastic eggs. To us that means eggs freshly laid from a real farm. This is a rare luxury.

Serves 6

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