Method

• 1.
  Gently place eggs into a saucepan of boiling water and boil for 5 minutes then transfer to a bowl of iced water to chill. Peel the eggs then place in a food processor with half the lemon juice and whiz for 1-2 minutes until light and fluffy.
• 2.
  Place butter in a small frypan over medium-high heat and cook for 4-5 minutes until it begins to foam with a nutty aroma. In a slow steady stream, add burnt butter to the food processor with the egg.
• 3.
  Season with 1 1/2 tsp salt if needed. Heat a heavy-based frypan over medium-high heat. Dress the asparagus with olive oil and salt then add to the pan and cook, turning, for 2-3 minutes until charred. Arrange asparagus and oysters on a plate and drizzle with burnt butter dressing and remaining lemon juice.
• 4.
  Scatter over dill sprigs to serve.