Wednesday 29th January 2020
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Serves
Preparation time: 15 minutes
Cooking Time: 5 minutes

Ingredients
2 bunches of Lincolnshire asparagus
100g diced cooked smoked bacon
50g roast almonds
50g roast hazelnuts
6oz salted butter
Chopped parsley
Cracked black pepper
4 quail eggs
Oil for frying

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Recipe by Dan Wallis, The Cross Keys, Stow

METHOD
To make your butter in advance, soften the butter then add the crushed almonds and hazelnuts, smoked bacon, parsley and black pepper.

Roll in cling film to form a sausage shape and chill in the fridge.

Blanch asparagus for 30-45 seconds, or to your liking, refresh in cold water, drain and then pat dry with kitchen towel.

Next, gently heat some oil in a frying pan for the quail eggs.

When ready to plate, gently melt the butter in another frying pan on a medium heat, then add the asparagus and pan fry until the asparagus is up to temperature, but still has a firm bite.

Gently fry the quail eggs and place on top of the asparagus, then spoon any excess bacon and nuts around to garnish.

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