This dish makes for a lovely starter or an amuse bouche, if you are going for special dinner party. The yolk will be runny and so perfect for the asparagus to be dipped into.

You will need:

(This recipe serves 2)

1 red pepper, sliced into strips

Balsamic vinegar

10 cherry tomatoes, quartered

2 egg yolks, carefully separated

1 egg, whisked

plain flour

panko breadcrumbs

6 asparagus spears

We served our dish with a sprinkling of grated truffle for extra depth of flavour

Place the peppers into a small sauce pan and cover with balsamic vinegar

Simmer for 20 minutes, strain, but reserve the vinegar (this should be thick and syrupy – great for decorating plates)

Combine the peppers with the tomatoes and place at the bottom of your serving bowls

Steam the asparagus spears for 5 minutes

Gently dip the yolk into flour, then the egg followed by the panko breadcrumbs

Deep fry the yolks for 2 minutes on 190C until golden brown

Serve the yolks on top of the vegetables with the side of asparagus dippers (sprinkle the grated truffle over just before serving)