What can I say, spring is the time of year where we’re able to make the most of this wonderful vegetable. I feel fairly classic is always the most rewarding.

Asparagus season is relatively brief, and the quality of Herefordshire asparagus in particular is absolutely brilliant!

Because asparagus deteriorates relatively quickly, I would recommend eating it the same day it’s been picked to ensure you're enjoying all of its delicious flavours and tenderness. Asparagus is truly the gateway to an abundance of fruits and vegetables to come.

To celebrate this glorious green, I’ve prepared a seasonally fresh recipe that will no doubt be a household staple.


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• 3 Bunches Asparagus

• 100g Butter

• 1tbs Lemon Juice



• 4 Free Range Duck Eggs

• 50ml Olive Oil

• 250g Panko Bread Crumbs

• 1 Egg Beaten with a splash of water

• 100g Plain Flour



• 1 Bunch Tarragon, finely chopped

• 125g Butter, clarified

• 2 Egg Yolks

• 1tsp Seasoned Vinegar

• Dash Water

• Seasoning



To prepare the asparagus, snap off the tough bottoms where they naturally break, and place the ends to one side. Keep back five spears of asparagus and shave them down. Place in the fridge for later.

Bring a pan of salted water to a boil, and place in the tough ends. Blanch for 2-3 minutes or until soft and add to a food processor.

Place butter in a pan on low heat to allow the butter to become a nut brown colour. Add the butter and lemon juice to the food processor, and blitz until smooth. Add seasoning and set aside to chill.

Place a doubled layered square of cling film into a vessel, like a tea cup. Crack a duck’s egg into the cling film pouch, season and swizzle a few drops of olive oil on top. Bring up the sides of the cling film and twist them together, ensuring that there is no air left in the pouch. Using another strip of cling film to make a string, tie the pouch closed and repeat the same process for all remaining eggs. Place eggs into a pan of boiling water for 4 ½ minutes, and plunge them straight into iced water. Once cooled, roll in flour, followed by your beaten egg mixture, and the bread crumbs. Set aside in fridge.

To make the tarragon butter, warm the clarified butter and place egg yolks, vinegar, water and seasoning into a heat resistant bowl over a pan of simmering water. Whisk constantly until the egg yolks get light, fluffy and aerated. Continue whisking whilst adding the warm clarified butter. Once combined, add the chopped tarragon. Keep in a warm place until you’re ready to serve.

Blanch the remaining asparagus spears in boiling seasoned water for two minutes. Once done, place into iced water.

To serve, warm the asparagus spears in butter and olive oil in a pan. Deep fry the duck egg for 2 minutes at 180c, then place onto a tray with paper towel.

Place the breaded duck egg onto the asparagus spears and garnish with asparagus puree, shaved asparagus and drizzle with tarragon butter.