A large bunch of asparagus
2 pots of potted shrimps
6 quails eggs (room temperature)
Salt and freshly ground black pepper
Rankin potato farls (Waitrose)
Timing is everything here as you don’t want to over cook the asparagus or the eggs.
Pre-heat the oven. Decant the potted shrimps into a small oven proof dish and place in the oven to warm. Toast the potato farls and then place in the oven to keep warm.
Cook the quails eggs in boiling water for 2 minutes. If they have been in the fridge they will take a little longer.
Run the eggs under cold water once cooked and peel.
Steam the asparagus for about 5 minutes, keep checking it, it should be eaten al dente.
Pile the asparagus onto the plates, pour the potted shrimps and their butter over the asparagus and place the quails eggs – cut in half – on top.
Sprinkle with a little salt and a grind of pepper.
Serve the potato farls on the side of the plate.
The photograph shows a different arrangement on the plate – good – but not as good as the one suggested above.
to Country Life and save 40%