Ingredients

• 2 tbsp white wine vinegar
• 4 duck eggs
• 16 asparagus spears
• stems peeled and trimmed
• 8 slices air-cured ham
• ideally British (alternatively
• use serrano or Parma ham)
• 125g/4½oz unsalted butter
• 50ml/2fl oz white wine vinegar
• 1 shallot
• finely chopped
• ½ tsp whole black peppercorns
• 2 large egg yolks
• salt and freshly ground black pepper

Directions

• For the asparagus
• ham and eggs
• prepare a bowl of iced water.
• Bring a wide pan of salted water to the boil and add the vinegar. Reduce the heat until the water is just simmering. Crack one duck egg into a small bowl. Stir the water with the end of a wooden spoon to create a whirlpool
• then carefully pour the duck egg into the vortex and simmer for 3-4 minutes
• or until cooked to your liking.
• Remove the egg from the water using a slotted spoon and carefully lower into the iced water.
• Poach the remaining duck eggs in the same way. Set aside the pan used to poach the eggs and the poaching water.
• For the hollandaise sauce
• melt the butter in a saucepan
• then remove from the heat and set aside to cool completely.
• In a separate saucepan
• heat the vinegar
• shallot and peppercorns until just boiling
• then reduce the heat until the mixture is simmering. Continue to simmer until the volume of liquid has reduced by half (about 2 minutes).
• Whisk the egg yolks with a pinch of salt in a bowl using an electric whisk. With the whisk running
• slowly add the melted butter – drop by drop at first – until it has all been incorporated into the egg yolks.
• Strain the vinegar mixture through a fine sieve into the egg mixture
• whisking until combined. (Discard the shallot and peppercorns.) Season the sauce
• to taste
• with salt and freshly ground black pepper
• then cover and keep warm in a bowl suspended over a pan of hot water.
• Working quickly
• return the pan of water used to poach the eggs to the heat and bring to the boil. Add the asparagus spears and boil for 3-4 minutes
• or until the stems are just tender when pierced with the tip of a knife. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
• Return the poached eggs to the poaching water and re-heat for 20-30 seconds
• then remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
• To serve
• divide the asparagus spears equally among four serving plates. Top each portion with a poached duck egg and a few slivers of ham. Spoon over the warm hollandaise sauce. Sprinkle everything with salt and freshly ground black pepper
• then serve.