Poached Lincolnshire asparagus
Place the vinegar, oil and poppy seeds in a blender and blend on high for 1 minute, place in a bowl and add the chopped shallot.
Peel and de-stone the avocado, slice in quarters and toss with the lime juice. Add to the poppy seed vinaigrette and set aside.
Place a frying pan on medium heat, add the butter and the garlic and cook for 2 minutes. Add the peeled and small diced carrots and cook for 1 minute. Add the rest of the ingredients apart from the stock and cook for 3-4 minutes. Wet with the stock and cook for 20-25 minutes until most of the liquid has evaporated. Purify in a blender and season with salt.
Blanch the asparagus in boiling salted water for 3 minutes, drain and serve.
Place the quail eggs in boiling water for 2 minutes, drain and pass in iced water for 1 minute, peel and serve.