English asparagus in season is one of the joys of being a chef! As a bunch, we look forward to this time of year more than most as it represents a change to warmer weather and shows summer is on its way! Farm shop asparagus is the best – peel it to get a fresher flavour without the bitterness of the skin. I serve the asparagus here with a delicious dressing that’s like a mix of hollandaise sauce, salad cream and mayonnaise rolled into one. The duck eggs give a lovely richness to the dressing and are a special touch for a celebratory meal.