10 asparagus spears, peeled and trimmed 

2 duck eggs 

30g of truffled pecorino finely shavedwith a vegetable peeler 

Sea salt 

Black pepper 

Extra virgin olive oil

Aged Pedro Ximénez vinegar 

Watercress, to garnish





Blanch the asparagus in heavily salted, boiling water for 1 minute and refresh in ice water. Drain and dry well in paper towel.

Add a teaspoon of olive oil to 2 frying pans. Once the oil is hot, crack the eggs into the pans and fry until the whites are lightly golden. 

Season the blanched asparagus with sea salt, cracked black pepper and olive oil. Place the asparagus under the grill until the spears are just starting to blacken. 

Place the pans containing the eggs under the grill for 30 seconds, then remove.

To plate, lay the asparagus on two plates. Place the eggs on top and then scatter over the watercress. Dress with the extra virgin olive oil and PX vinegar before scattering the truffled pecorino on top. Serve immediately.