Ingredients

• dash olive oil
• 1 bunch asparagus
• woody ends removed
• salt and freshly ground black pepper
• 1 tbsp duck fat
• 1 free-range egg
• 1 large handful fresh parsley
• chopped
• 1 large handful fresh coriander
• chopped
• 1 large handful fresh basil
• chopped
• squeeze lemon juice
• ¼ red chilli
• sliced

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Heat a dash of olive oil in an ovenproof frying pan
• add the asparagus and season with salt and freshly ground black pepper. Fry for 3-4 minutes
• then transfer the pan into the oven and roast for ten minutes
• shaking the pan occasionally to ensure that the asparagus is evenly cooked. Remove from the oven and set aside.
• Heat the duck fat in a frying pan
• crack in the egg and fry for 1-2 minutes
• or until cooked to your liking.
• Toss the herbs in a bowl with the lemon juice
• chilli and a dash of olive oil. Season with salt and freshly ground black pepper.
• To serve
• pile the herb salad onto a serving plate
• place the roasted asparagus next to the salad and top with the fried egg.