Lincolnshire Asparagus Smoked Bacon Nut Butter Fried Quail Egg

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


Featured in:
May 2018

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.



Never miss a copy!

Big savings when you take out a subscription.

VOTING NOW OPEN for the Taste of Excellence Food and Drink Awards 2021! Best Independent Farm or Local Shop of the YearLocally yours, these businesses have continued providing innovative services and quality products on your doorstep.We need your nominations - To vote go to www.lincolnshirelife.co.uk ... See MoreSee Less

8 hours ago  ·