(Serves 4)


2 bunches of green asparagus

8 quail eggs

150g of white breadcrumbs

1 egg, beaten

100g of plain flour




  1. Trim the ends from the asparagus and blanch in salted, boiling water for 2 minutes. Refresh in iced water, drain and place on kitchen paper to dry
  2. Bring a large, deep pan of unsalted water to a gentle simmer (not rapidly boiling or the egg will separate).
  3. Add a couple of tablespoons of white wine vinegar.
  4. Crack the eggs into ramekins.
  5. Tip the egg gently into the water.
  6. Cook for 1 ½ – 2 minutes and gently lift out with a slotted spoon.
  7. Touch the yolk of the egg – it should be firm, if not return to the pan for another 30 seconds.
  8. Prepare 3 bowls for coating, then dredge the eggs through each in turn. (Flour, egg, breadcrumbs) Set aside until ready to use
  9. Shallow-fry the asparagus in some butter until just starting to colour. Deep-fry the eggs at 180°C until golden brown.
  10. Serve each egg next to the asparagus spears and spoon over the lemon dressing.