Asparagus, Wild Mushroom, Pecorino and Baked Eggs

• 4 large, floury potatoes
• 50 g (2 oz) unsalted butter

Bake the potatoes until tender, then cut a lid off each one. Carefully scoop out the flesh into a bowl and mash lightly with the butter.

Blanch the asparagus in boiling water for 3 minutes, then drain well and chop. Heat the olive oil in a pan, add the asparagus and mushrooms and sauté over a medium heat for 2-3 minutes. Add to the potatoes and season