RECIPE: Asparagus to impress your guests, with Lawrence MurphyÂ

It won't be long before carpets of bluebells start to appear '“ a sure sign of spring and warmer days.

Saturday, 2nd June 2018, 1:45 pm
Updated Tuesday, 19th June 2018, 10:31 am
Asparagus with duck egg en cocotte
Asparagus with duck egg en cocotte

It's a time for new ingredients to tantalise the taste buds.

We have purple sprouting broccoli and lamb to look forward to in our kitchen, along with the king of vegetables, asparagus.

I know I have said this before, but English asparagus is one of the best vegetables you can buy.

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It's fantastically versatile, healthy and, more importantly, tasty.

Often partnered with eggs, this recipe is no exception and will make a great breakfast, brunch or evening starter.

It's easy to cook and will impress anyone you serve it to. If you have never eaten asparagus before you should give this a go.


4 duck eggs

Bunch of asparagus


Salt and pepper


1. Butter four ramekin dishes and break one egg into each dish 

2. Place the ramekins in a roasting tray and pour in boiling water so that it comes halfway up the ramekins 

3. Place the tray in a pre heated oven 180c gas 4 for 12 to 15 minutes, depending on how you like them cooked.  

4 While the eggs are on, bring a large pan of water up to the boil. 

5 When the eggs are nearly cooked put the asparagus into the water and cook for 2 minutes 

6 Remove the eggs from the ramekins on to four plates and top with the cooked asparagus. Brush with melted butter and season. 

'¢Lawrence's restaurant is Fat Olives, Emsworth. Visit or call 01243 377914.