Poached Duck Egg and Asparagus

Put two saucepans of water onto the hob on a high heat and put salt into one of the saucepans.

Break each duck egg into a small bowl. Set aside.

Whilst the saucepans are heating up, get a bowl and place olive oil into the bowl. Combine mustard and white wine vinegar with olive oil and season with black pepper.

Once water is shimmering, add the asparagus to the salted water. Drop duck egg into the other saucepan and poach for 3–5 minutes, depending on how you like your poached egg. Repeat with remaining egg.

Once cooked, place the asparagus on a plate and top with poached egg. Sparingly spoon vinaigrette over the egg and asparagus. Garnish with Parmesan cheese