Great British Chefs

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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)

Step 6

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