- 1 x 350g jar baby artichokes in oil
- 350g English asparagus tips
- 1 tbsp sherry vinegar
- pinch of caster sugar
- finely grated zest of half a lemon, plus a little juice
- 3 tbsp extra virgin olive oil
- 12 quails eggs
- about 300g / 10½oz lambs lettuce
- salt and freshly ground black pepper
Drain the artichokes well then cut each into quarters.
Cook the asparagus tips in plenty of boiling salted water for about 2 minutes, then lift out of the water and plunge into a bowl of cold water to refresh. When cool drain well and place on kitchen paper to dry. Keep at room temperature.
Next make the dressing - place the sherry vinegar in a bowl, season and add a pinch of sugar, the lemon zest and a touch of the juice then finally whisk in the oil.
Wash the lamb’s lettuce then drain well.
Next, soft boil the eggs - bring a small pan of water to the boil, carefully add the quail’s eggs then bring the water back to the boil and cook for 2-3 minutes. After this time immediately place the pan under cold running water to cool quickly. Carefully peel the cooled eggs.
To serve, toss the asparagus tips and artichokes together in a bowl with a little of the dressing then arrange on plates. Cut the eggs in half lengthways, they should be just runny and soft, and arrange six halves on each plate. Finally add a little of the dressing and salt and pepper to the lambs lettuce and toss then pile on top of the salad.