Recipe of the month

Friday Street Farm asparagus with crispy quail egg

Serves 4

500 gm Blanched Friday Street Farm asparagus

2 Large English onions, sliced

10 gm Each of Rosemary and Thyme

150 gm Unsalted English butter

2 litres Chicken stock

100 ml Double cream

200 gm Fresh breadcrumbs

12 Quail eggs

100 ml White wine vinegar

Salt and pepper to season

Velout�

Warm a large saucepan on a low heat. Add half the butter and sliced onions, cook gently for 10 minutes until onions are softened. Add chicken stock, rosemary and thyme. Bring to the boil and reduce by half. Add the double cream and asparagus. Bring back to the boil and using a hand held blender, blend until smooth. Season and chill.

Quail eggs

Bring a pan of water to the boil. Put the vinegar in a bowl and gently break the quail eggs into a bowl so that the yolks do not break. Leave for five minutes so that the acidity of the vinegar starts to cook the whites, making them easier to cook. Gently lower the eggs into the boiling water, stir for 30 seconds and remove from the heat into a bowl of cold water to chill. Remove the quail eggs once chilled and roll in the breadcrumbs until evenly coated. Set aside.

The soup can be served chilled or warm. To serve deep fry the quail eggs for one minute. Place three in each bowl and pour the soup over. Serve immediately.