Ingredients

• 1 bunch asparagus spears
• 2 tbsp olive oil
• 3 free-range duck eggs
• 2 tbsp chopped fresh chives
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/350F/Gas 6.
• With a sharp knife
• trim any woody stalks from the asparagus spears.
• Heat one tablespoon of the oil in an ovenproof frying pan. Add the asparagus and fry in the pan for a few minutes
• before transferring to the oven to cook for 4-5 minutes until tender all the way through.
• Crack the eggs into a small bowl and add the chopped chives. Beat the eggs with the chives and salt and freshly ground black pepper to taste.
• Heat the remaining olive oil in a small frying pan over a low-medium heat
• then add the eggs and stir with a wooden spoon until the eggs are just cooked. Remove from the heat.
• Divide the roasted asparagus between two plates. Spoon the scrambled egg next to the asparagus and serve.