An easy early summer dish that brings out the intense flavour of spring Asparagus by adding egg and pancetta
Half the Jersey Royals and place in a pan of cold water. Bring to the boil and cook for 8-10 minutes until tender. Drain and put to one side
Bring a small pan of water to the boil and add the quail eggs.
Cook for 2 mins 30 secs (or to your own preference - I found this gave me a nearly completely soft yolk and perfectly set white)
Drain and put the quail eggs in an iced water bath. Gently roll the eggs on a hard surface to crack the shells and then peel carefully. Set to one side
Meanwhile, heat a griddle
Brush the asparagus with olive oil and place on the preheated griddle along with the pancetta
Cook the pancetta till crisp and turn the asparagus a few times cooking for around 5-6 minutes until it deepens in colour and is just slightly softening on the outside
Make up the dressing by mixing together the remainder of the olive oil, the mustard and sherry vinegar. Add salt and pepper and, if you find the dressing too bitter, a tiny pinch of sugar to taste.
Put together the salad by tossing the asparagus and potatoes in dressing, crumbling over the pancetta and then adding halves of quail eggs.