- Arrange the sugar snap peas and the radishes around the plate and drizzle with the vinaigrette.
- Steam the asparagus and lay across the plate.
- Poach the quail’s eggs and drop them in between the asparagus.
- Season and drizzle with more vinaigrette.
4 Quail's Eggs
A Bunch of Asparagus
A Handful of Sugar Snap Peas
Thinly Sliced Radishes
Vinaigrette
Jeff Moody from Elvey Farm creates an Asparagus dish using just 5 ingredients
- words: Jeff Moody
You may also like
Pot-roast chicken pot au feu
Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...
Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill
This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...
Gooseberry & elderflower fool
Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...