12 spears fresh asparagus
12 slices smoked salmon
4 duck eggs
1 tbsp olive oil
Heat the oven to 200C
Cover each spear with olive oil and roast in the oven for 7 minutes. Allow to cool a little then wrap each spear in smoked salmon.
Place the duck eggs in a pan of cold water. Bring to the boil and simmer for 2 1/2 minutes.
Serve three spears each with a soft boiled duck egg to dunk the spears into.