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Heston's Asparagus Egg Dippers with Smoked Salmon

Recipe from Waitrose & Heston Blumenthal

250g bunch Asparagus
1 tbsp grapeseed oil
Salt and freshly ground black pepper
100g pack Heston from Waitrose Lapsang Souchong Tea Smoked Salmon
2 medium Waitrose Columbian Blacktail Free Range Eggs

1. Remove the woody part of the asparagus stems by gently snapping off the ends (they should break naturally).

2. Coat the bottom of a frying pan with the oil then add the asparagus, season with salt and freshly ground black pepper, and cover with a lid. Place the pan over a medium heat for approximately 5 minutes, or until the asparagus spears are cooked but still a vibrant green. Remove the pan from the heat and place the asparagus on kitchen paper to remove any excess oil.

3. Cover a chopping board with a layer of clingfilm. Put the salmon slices on top in a single layer, then lay another layer of clingfilm over the top. Using a rolling pin, flatten the salmon so it becomes uniform in thickness. Remove the clingfilm, cut the salmon into strips and use to wrap each spear, leaving the top sticking out, and a few centimetres showing at the base.

4. Using the smallest possible pan, just cover the eggs in cold water, and cover the pan. Bring to the boil quickly, over a high heat. Once boiling, remove from heat and leave to stand, still covered, for 6 minutes.

5. After 6 minutes, remove the eggs from the pan and place them in egg cups. Crack the top of each egg with a spoon and remove the top. To serve, dip the salmon-wrapped asparagus spears into the soft egg yolk.