This poached duck egg recipe with asparagus by Matthew Tomkinson is a fantastic way to celebrate the English asparagus season. The grain mustard dressing used here is also fantastic to use in salads and other dishes that could use a bit of an extra punch.
A few options we think are open with this recipe, a great starter or a great breakfast treat too possibly but our option would be the Perfect Brunch. This recipe and loads more as well as a wide range of information on Former Roux Scholar Matthew Tomkinson can be accessed at Great British Chefs here