4 duck eggs 12 asparagus stems, woody part removed Little salt 225g (½ lb.) unsalted butter 6 anchovies, drained Juice of half a lemon Pepper Method. Simmer the asparagus in lightly salted water till tender, either by steaming upright in a bundle, or in a large pan just not quite covering the asparagus stems with water. Meanwhile bring another pan of water to the boil for the eggs. Mash the anchovies with the lemon juice, butter and pepper. Carefully place the eggs in the boi

Serves 4 Ingredients 500g fresh asparagus, trimmed and cut into 2.5cm pieces 80g chopped onion 400ml chicken stock 30g butter 2 tablespoons plain flour 1 teaspoon salt 1 pinch ground black pepper 250ml milk 125ml soured cream 1 teaspoon fresh lemon juice 1. In a large saucepan, combine asparagus, chopped onion and 125ml of the chicken stock. Cover, and bring to the boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the

Ingredients 4 duck eggs 12 asparagus stems, woody part removed Little salt 225g (½ lb.) unsalted butter 6 anchovies, drained Juice of half a lemon Pepper Method Simmer the asparagus in lightly salted water till tender, either by steaming upright in a bundle, or in a large pan just not quite covering the asparagus stems with water. Meanwhile bring another pan of water to the boil for the eggs. Mash the anchovies with the lemon juice, butter and pepper. Carefully place the eggs

Ingredients 3 tbsp butter 1 onion (chopped) 2 cups arborio rice ¾ cup dry white wine 6-7 cups hot chicken or vegetable stock 1 bunch asparagus 150g button mushrooms (sliced) 2 tbsp butter 80g parmesan (grated) Method Melt 3 tbsp butter in a large saucepan over medium heat. Cook onion (chopped), stirring, until onion is pale yellow. Add 2 cups arborio rice and stir well. Add 3/4 cup dry white wine and stir until wine is evaporated. Add 6-7 cups hot stock about 2 ladles at a ti