Asparagus, duck egg dressing and morels recipe
 Freshly poached asparagus is amazing when paired with a duck egg and mustard dressing and served with nutty morel mushrooms. 250ml/9fl oz vegetable oil10g/⅓oz salt5g/¼oz cracked white peppercorns15g/½oz banana shallots, peeled and finely chopped100ml/3½fl oz white wine vinegar20g/¾oz Dijon mustard20g/¾oz English mustard 250ml/9fl oz vegetable oil 10g/⅓oz salt 5g/¼oz cracked white peppercorns 15g/½oz banana shallots, peeled and finely chopped 100ml/3½fl oz white wine vinegar 20g/¾oz Dijon mustard 20g/¾oz English mustard 3 duck eggs20 asparagus spears, peeled and woody ends removed50g/1¾oz unsalted butter2 tbsp roughly chopped fresh flatleaf parsley salt and freshly ground black pepper 3 duck eggs 20 asparagus spears, peeled and woody ends removed 50g/1¾oz unsalted butter 2 tbsp roughly chopped fresh flatleaf parsley salt and freshly ground black pepper 2 tbsp olive oil20 small morel mushrooms, trimmed100ml/3½fl oz Madeira 2 tbsp olive oil 20 small morel mushrooms, trimmed 100ml/3½fl oz Madeira Method To make the dressing, mix all of the ingredients together in a small bowl or jug. Chill in the fridge for 24 hours. Blend the mixture using a handheld blender until smooth then pass through a fine sieve. Set aside.Bring a pan of water to the boil, then boil the duck eggs for 4 minutes. Drain and refresh in cold water. To make the asparagus, place the asparagus in a saucepan, just cover with water and bring to the boil. Add the butter and simmer gently for 3–4 minutes. Drain and keep warm. Meanwhile, place 100ml/3½fl oz of the dressing in a large bowl. Peel the soft-boiled eggs and roughly chop into small bite-sized pieces, making sure to keep all the yolk. Add the egg to the dressing, stir to combine and season with salt and pepper. Add the parsley. To make the mushrooms, heat the oil in a frying pan and fry the mushrooms until you have cooked off some of the excess water and the mushrooms are cooked through. Add the Madeira and reduce by half to make a nice syrupy glaze.Divide the asparagus between four plates, top with the mushrooms and drizzle the egg dressing over the asparagus. Serve immediately while everything is still warm. To make the dressing, mix all of the ingredients together in a small bowl or jug. Chill in the fridge for 24 hours. Blend the mixture using a handheld blender until smooth then pass through a fine sieve. Set aside. To make the dressing, mix all of the ingredients together in a small bowl or jug. Chill in the fridge for 24 hours. Blend the mixture using a handheld blender until smooth then pass through a fine sieve. Set aside. Bring a pan of water to the boil, then boil the duck eggs for 4 minutes. Drain and refresh in cold water. Bring a pan of water to the boil, then boil the duck eggs for 4 minutes. Drain and refresh in cold water. To make the asparagus, place the asparagus in a saucepan, just cover with water and bring to the boil. Add the butter and simmer gently for 3–4 minutes. Drain and keep warm. To make the asparagus, place the asparagus in a saucepan, just cover with water and bring to the boil. Add the butter and simmer gently for 3–4 minutes. Drain and keep warm. Meanwhile, place 100ml/3½fl oz of the dressing in a large bowl. Peel the soft-boiled eggs and roughly chop into small bite-sized pieces, making sure to keep all the yolk. Add the egg to the dressing, stir to combine and season with salt and pepper. Add the parsley. Meanwhile, place 100ml/3½fl oz of the dressing in a large bowl. Peel the soft-boiled eggs and roughly chop into small bite-sized pieces, making sure to keep all the yolk. Add the egg to the dressing, stir to combine and season with salt and pepper. Add the parsley. To make the mushrooms, heat the oil in a frying pan and fry the mushrooms until you have cooked off some of the excess water and the mushrooms are cooked through. Add the Madeira and reduce by half to make a nice syrupy glaze. To make the mushrooms, heat the oil in a frying pan and fry the mushrooms until you have cooked off some of the excess water and the mushrooms are cooked through. Add the Madeira and reduce by half to make a nice syrupy glaze. Divide the asparagus between four plates, top with the mushrooms and drizzle the egg dressing over the asparagus. Serve immediately while everything is still warm. Divide the asparagus between four plates, top with the mushrooms and drizzle the egg dressing over the asparagus. Serve immediately while everything is still warm. Recipe tips The dressing recipe will make extra, but it will keep for a week in the fridge and you can use it for other salads.