Wild asparagus with Quail's egg and chorizo
Advance preparation
Melt a packet of butter in a litre of water. Bring to the boil and whisk lightly. This is an ideal medium for cooking asparagus.
Ingredients
(serves one)
Butter and water mix
8 spears wild asparagus or sprue
Salt
1tsp olive oil
25g finely diced pata negra chorizo
1 quail's egg
Method
Bring the butter and water mix to the boil and cook the asparagus spears in it for two to three minutes. Drain, season and keep hot.
Brush a 10cm frying pan with oil, add the chorizo and fry gently till almost crisp. Break the quail's egg over the chorizo and fry until set. Drain on to a clean cloth or plate and cut out the yolk with 45mm cutter.
Arrange the asparagus on a plate with the egg on top.
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