Asparagus, duck egg and black pudding salad

Preparation

Trim the extra-fine asparagus.

Method

1. 1 Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens).
2. 2 Arrange the asparagus in a single layer in a roasting tin. Tuck in the garlic cloves and season.
3. 3 Tear the black pudding into bite-size chunks and add to the roasting tin with the sage leaves. Drizzle with one-third of the oil and roast for 10-15 minutes, until the asparagus is tender.
4. 4 Remove the asparagus, sage and black pudding with a slotted spoon, transfer to a plate and keep warm.
5. 5 Squeeze the garlic out of its skin into the roasting tin. Add the remaining oil and balsamic vinegar, then place the tin over a low heat on the hob. Mix well and simmer for a few seconds; set aside.
6. 6 Boil the eggs for 7 minutes.
7. 7 Drain and refresh under cold running water, then carefully peel and cut in half.
8. 8 Arrange the asparagus, black pudding, eggs and rocket on plates to serve.
9. 9 Drizzle over the garlic oil and serve immediately.