Soft boiled duck eggs with crispy asparagus and anchovy aioli

Begin my making the aioli. Place the egg yolks, mustard, garlic and anchovies in a food processor and blend for 1 minute until the yolks are thick and pale

With the motor still running, slowly drizzle the oil into the yolks and watch it emulsify. If the mixture begins to split, add a dash of cold water to bring it back together again. Fold in the lemon zest, then season with salt and lemon juice to taste

Preheat an oven to 180°C/gas mark 4 and bring a pan of salted water to the boil. Blanch the asparagus for 2 minutes then plunge into iced water to stop the cooking

Lay out the filo pastry and brush with melted butter. Pat the asparagus dry then place a spear at the bottom of each square and roll up tightly. Place on a baking tray whilst you roll up the rest of the asparagus. Bake for 6-8 minutes or until crisp

Bring a pan of water to the boil then carefully place the eggs in and boil for 6 minutes (or 7 minutes if they are fridge cold)

Place the cooked eggs into egg cups and carefully remove the tops with a teaspoon. Dollop some anchovy aioli on top and serve with the crispy asparagus to dip in