Warm asparagus and quail egg salad. A quick and simple dish made special with a little wild fennel pollen
1 bunch English Asparagus (trimmed and washed)
3 Quail Eggs
1 Lemon (juiced)
100ml Extra virgin olive oil
Trim the asparagus. If they have woody ends you may also need to scrape and turn them
Steam the asparagus in a large pan of boiling salted water and drain
Make a light lemon dressing by mixing lemon juice and olive oil into an emulsion. You want about 1/5 the amount of lemon juice to oil, so one whole lemon will make too much dressing for one person, but it keeps well in the fridge
Soft boil the quail eggs. This should take 2mins 30 secs, and as you can see from the photo mine are slightly overdone. But, it doesn't really matter so long as you have a softish yolk and firm white.
Make up the salad by dressing the asparagus with the lemon and oil and then placing the eggs on top. Garnish with a pinch of fennel pollen.