This simple dish brings together two of spring’s absolute gems. Wild gull’s eggs are a delight to cook with and eat. The rich yellow yolks bring colour to any plate and are deep and silken in the mouth. With asparagus spears playing soldier to the soft boiled egg, this is a perfect grown up spin on a childhood favourite. Serve either as a simple starter al fresco or tuck in at a leisurely weekend brunch. You can’t go wrong.