- 1 slice of crusty bread, toasted
- Olive oil
- 6-8 spears of blanched asparagus
- 1 duck egg
- Parmesan cheese
- Flaky sea salt
- Black pepper and allspice berries
Place bread on a plate. Add ¼ cup olive oil to the pan over medium high heat. Add asparagus and fry until crispy, two to three minutes. Remove asparagus from the pan and arrange the spears on the toast. Crack egg into the pan. Fry it in the oil, spooning the hot oil over it to cook the white. Gently remove the egg from the pan and place it on top of the asparagus toast. Shave four to five pieces of parmesan cheese on top. Sprinkle with flaky sea salt and a couple of grinds of the pepper/ allspice mix. Eat hot.