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.



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Calling all UK young artists!Doddington Young Sculptor Exhibition Doddington Hall and Gardens, Lincolnshire invites submissions from UK-based sculptors and 3D artists, aged under 30, for an exciting new open exhibition to be held this summer. Doddington is looking for pieces to be exhibited in the historic working Kitchen Garden, which complement the Garden and its surroundings. The Doddington Young Sculptor Exhibition will run alongside the main bi-annual Sculpture at Doddington exhibition and is an opportunity to exhibit alongside some of the finest contemporary sculptors selected from across the country and further afield. Prizes: 1st prize – £750, 2nd prize – £250Submission deadline: Sunday April 21st 2024Further details about eligibility, terms and conditions can be found at: www.doddingtonhall.com/event/young-sculptor-exhibition/To apply, please email your submission as a PDF document to angus@doddingtonhall.com ... See MoreSee Less