Asparagus:

Cut off the base of each stem of asparagus and, using a peeler, peel from the base of the fleurettes all the way down and round.

Trim the asparagus so that all the stems are the same size and leave to one side.

Hollandaise sauce:

Place the egg yolks into a metal bowl along with the vinegar and place this over a pan of simmering water.

Whisk the eggs until they have formed a sabayon, then slowly add the butter, whisking all the time. Remove from the heat and check the seasoning.

Finish by adding a good handful of chopped chives.

Reserve somewhere warm until required.

To serve:

Place a large saucepan onto the heat and three-quarters fill with water.

Bring to the boil and add the white wine vinegar.

Stir the boiling water around so it causes a vortex then crack the duck eggs one at a time into the water and cook for around 6 minutes.

Drop the asparagus into a separate pan of boiling salted water.

Place a little pile of the wilted spinach in the centre of each serving dish, remove the asparagus from the water and drain well, then arrange around the spinach.

Remove the duck eggs from the water and sit in the centre of the spinach.

Gently spoon over a good portion of the hollandaise.

Garnish with the truffle and parmesan crisp and serve.

Parmesan crisp:

Ingredients:

Parmesan cheese

Method:

Grate a thin layer of parmesan onto a sheet of parchment paper just big enough to fit into a microwave. Place in the microwave and cook for 45 seconds on medium. Remove the tuile from the paper and grill until very light golden brown and then leave to go crisp. These will keep for a couple of days.