TOTAL TIME: PREP Less than 30 mins COOK 10 to 30 mins

Ingredients -

For the dressing
2 free-range egg yolks
2 lemons, juice only
215ml/7½fl oz extra virgin olive oil
salt and freshly ground black pepper
½ tbsp chopped fresh parsley
1 tbsp truffle oil

For the asparagus and coddled eggs
12 British asparagus spears, woody ends trimmed, bottom ends peeled if necessary
50ml/1¾oz unsalted butter, plus extra for greasing
4 free-range eggs

To serve
2 ready-made bagels, cut in half, toasted until pale golden-brown
4 tbsp parmesan shavings, or similar vegetarian hard cheese shavings
salt and freshly ground black pepper

Directions -

For the dressing, place the egg yolks into a food processor and blend until smooth.

With the motor running, gradually add the lemon juice in a thin stream until it has been fully incorporated into the egg yolks. Do the same with the olive oil. Season, to taste, with salt and freshly ground black pepper.

Add the parsley and truffle oil and pulse until combined.

For the asparagus and coddled eggs, blanch the asparagus spears in boiling water for 10 seconds, then remove from the pan using a slotted spoon and transfer to a bowl. Add the butter and shake the asparagus spears to coat them in the melted butter.

Grease four coddler trays with butter and arrange them in the coddler pan. Add enough boiling water to just reach the base of the coddler trays, then add one egg to each coddler tray. Cook for 3-4 minutes, or until cooked to your liking.

To serve, place one toasted bagel into the centre of each of four serving plates. Place one coddled egg on top of each. Divide the asparagus equally among the plates and place alongside the bagel. Drizzle over the dressing. Sprinkle over the parmesan shavings and season, to taste, with salt and freshly ground black pepper.