Quail eggs, Asparagus and Fennel Feast:
I have some quail eggs left from making kedgeree. And, I managed to find some English asparagus this week, though it did look a little sad! So, rather than just steaming it, I wanted to make something different, since this summer the asparagus is such a rarity.
The Wild Fennel Pollen has been sent to me to try by Global Harvest. When it first arrived I opened the pot and sniffed (as you do) and tasted just a tiny bit. It’s like nothing else I’ve ever tried…tiny flavour explosions of sunshine with just a slight taste of aniseed. I will, of course, be experimenting some more and trying it in other dishes. Apparently it is particularly popular in Italy and used there a lot with fish and cheese.
This recipe is so simple but worked very well. Pairing egg and asparagus is not new but the addition of a light lemony dressing and just a little bit of fennel pollen has made it very special. Eat it as a warm salad – if you do better than me at cooking the eggs, you should have warm runny egg yolk mixing in with the asparagus! If you don’t have quail eggs, you could use chopped chicken eggs, just try to leave some gooeyness in the yolks rather than hardboiling.
If like me, your asparagus is a bit woody, then after you’ve trimmed off the worst, turn the ends…use a sharp vegetable knife or peeler and just peel off the top woody layer. And, if you don’t happen to have fennel pollen, try a little lemon zest instead.
I’m entering this in No Croutons Required this month, where the theme is EGGS