Categories: February

Ingredients

• 1 bunch asparagus, about 10 spears
• 500ml orange juice
• 1 vanilla pod, split lengthways and seeds scraped out
• seeds of 8 cardamon pods, lightly crushed
• 6 quail's eggs
• splash of vinegar
• 50g wild rocket
• handful mixed fresh herbs, such as parsley, chervil and tarragon
• 1/4 red chilli, deseeded and finely sliced

Directions

1. Trim and discard the woody ends from the asparagus, then plunge into boiling water for 2 minutes. Drain, then refresh under cold running water.

2. Put the orange juice, vanilla pod and seeds and cardamon seeds into a large pan and bring to the boil. Simmer for 15 minutes until syrupy and reduced to about 100ml. Discard the vanilla pod and set aside.

3. Cook the eggs in boiling water with the vinegar for 3 minutes. Drain and cool in slightly iced water. Gently remove the shells without tearing the eggs.

4. Preheat the grill to high, then grill the asparagus for couple of minutes, until just tender.

5. To serve, arrange the rocket on 2 plates and place the warm quail’s eggs (halve 1 egg to let the yolk ooze out) on top with the asparagus. Drizzle with the dressing, scatter with the mixed herbs, chilli and season with freshly ground black pepper.

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