- 1 bunch asparagus spears
- 2 tbsp olive oil
- 3 free-range duck eggs
- 2 tbsp chopped fresh chives
- salt and freshly ground black pepper
- Preheat the oven to 200C/350F/Gas 6.
- With a sharp knife, trim any woody stalks from the asparagus spears.
- Heat one tablespoon of the oil in an ovenproof frying pan. Add the asparagus and fry in the pan for a few minutes, before transferring to the oven to cook for 4-5 minutes until tender all the way through.
- Crack the eggs into a small bowl and add the chopped chives. Beat the eggs with the chives and salt and freshly ground black pepper to taste.
- Heat the remaining olive oil in a small frying pan over a low-medium heat, then add the eggs and stir with a wooden spoon until the eggs are just cooked. Remove from the heat.
- Divide the roasted asparagus between two plates. Spoon the scrambled egg next to the asparagus and serve.