Lincolnshire Asparagus Smoked Bacon Nut Butter Fried Quail Egg
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.