Asparagus
1. Bring 3 quarts of water to a boil and add 1 tablespoon of salt.
2. Set an ice bath nearby.
3. Blanch the asparagus spears in the boiling water for 1-1/2 minutes, then remove and immediately refresh in the ice bath. Once cooled, remove from the ice and pat dry.

Brown Butter
1. In a sauté pan, heat the Plugrá Butter over high heat until the foam subsides, add the thyme, and lower the heat to medium, continuing to cook the Plugrá Butter until it browns.
2. Add the asparagus and toss in the Plugrá Butter over high heat for 1 minute, season with salt and freshly ground black pepper.

Duck Egg
1. In a clean sauté pan add the olive oil and heat over medium high heat.
2. Crack 2 of the eggs into the pan, taking care to keep the yolks intact. If you use a mold, remember to oil it first.
3. Cook the eggs sunny side up until the whites are firm but the yolk is still runny.
4. Season each egg with salt and pepper, then carefully slide each egg onto 2 of the asparagus plates.
5. Cook remaining 2 eggs in the same way.

Presentation
1. Divide the brown butter and cooked asparagus evenly among four warmed plates.
2. Spoon remaining browned butter over each of the eggs, grate the cheese over each plate, and serve immediately.