Serves 4. Preparation time: 5 minutes. Cooking time: 10 minutes.
Ingredients
250g British asparagus cut into two inch pieces
Salt and freshly ground black pepper
1 tbsp olive oil
4 Braddock White Duck Eggs
A couple of generous knobs of butter (but not if using potted shrimps)
50g brown shrimps or tub of potted shrimps
Method
1
Trim the asparagus ends if necessary and cut the spears in half if they are long. Cook in boiling salted water for 3-4 minutes or until tender, then drain.
2
Heat the olive oil in a frying pan and lightly fry the eggs for a couple of minutes until the white has just set.
3
Meanwhile, melt the butter in a pan and add the shrimps (or just tip in the potted shrimps). Add the asparagus, season and warm for a minute or so until hot.
4
Transfer the eggs to warm plates and season with salt and pepper. Spoon the asparagus, shrimps and butter on top and serve.
