a special treat

asparagus and crispy duck egg with shaved truffle

It’s the shaved truffle that makes this simple starter a truly special treat. A perfect start to any memorable dinner party. 


8 quail eggs
20 asparagus spears 
1 small black truffle
1 lemon
50ml rapeseed oil 
1 tsp Dijon mustard 
2 tbsp white wine vinegar 
Pinch of caster sugar
70g panko bread crumbs
70g plain flour
2 beaten eggs
Micro sorrel
Salt and pepper


Trim 16 of the asparagus spears down to 10cm and cut the base to a point. Blanch for 2 minutes in boiling salted water, then refresh in iced water. Peel the remaining asparagus from base to tip to form ribbons and set aside. 

Bring a pan of water to the boil with 1 tbsp of white wine vinegar and carefully lower the quail eggs in and cook for 2 minutes, before placing the eggs in ice cold water for 10 minutes. Peel the quails eggs carefully and place in the plain flour, before dipping in the beaten egg and then the panko crumb. Repeat the process of dipping in the beaten egg and panko crumb. 

Heat the rapeseed oil to 180˚C and place the eggs in for 1 minute until they are golden brown. Whisk the mustard with 1 tbsp white wine vinegar and a pinch of sugar before slowly adding the oil. Whisk constantly to form a dressing. 

Dip the asparagus ribbons in the dressing and arrange on the plate with the spears. Cut the quail eggs in half and finish with a few shavings of truffle, a little dressing and the sorrel cress.

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