Asparagus with Morel Mushrooms and Duck Egg Dressing

If you are using dried morels, soak them in hot water for 20 minutes until soft, then lift them out, rinse away any grit and pat them dry.

Whisk the shallot, Dijon mustard, white wine vinegar and 4 tablespoons of olive oil together in a bowl, then season the dressing with salt and black pepper.

Lower the duck eggs into boiling water and cook for 6 minutes, then cool them in cold water, peel them and chop them into small pieces.

Bring a wide pan of salted water to the boil, add the asparagus and simmer for 3 to 4 minutes until just tender, then drain and toss with the butter.

Heat 1 tablespoon of olive oil in a frying pan, fry the morels for 2 to 3 minutes, add the Madeira and bubble until the liquid reduces to a light glaze.

Fold the chopped duck eggs and parsley through 3 tablespoons of the dressing, then taste and adjust the seasoning.

Arrange the asparagus on four plates, spoon over the morels and finish with the duck egg dressing just before serving.