Tony Singh served up tasty buttered asparagus with lobster and masala scrambled eggs on Saturday Kitchen.

The ingredients for the lobster and dressing are: 100ml ruby port, 30ml sherry vinegar (preferably aged), 300ml strong lobster stock (or shellfish stock), 75g unsalted cold butter, cubed, 1 cooked lobster (approx. 500–600g), shelled, tail cut into scallops and knuckles/claws diced and salt, to taste.

For the masala scrambled eggs: 3 large free-range eggs, 100ml double cream, ¼ tsp ground turmeric, 1 tbsp ghee, ½ banana shallot, finely chopped, 1 garlic clove, chopped, 10cm fresh root ginger, peeled and finely diced, 1 tsp garam masala, 1 tsp tomato purée, 50g unsalted butter, cubed, 50g fine fresh chives, chopped and salt, to taste.

For the buttered asparagus: 16 asparagus spears (thicker is better), trimmed to the same size, 30g unsalted butter, melted, sea salt and black pepper.

See recipes by Tony in his book titled: Tasty available from Amazon now.