INGREDIENTS
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Asparagus Preparation
5 spears per portion
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Soft-Boiled Quail’s Eggs
3 eggs per portion
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Additional Asparagus Elements
Large asparagus pieces:
Cut into portions; cook in gently simmering salted water for 1–2 minutes until al dente. Refresh in iced water.
Thin asparagus slices:
Slice lengthways on a mandolin from tip to base.
Very thin slices: blanch for 15 seconds, refresh.
Finest strips: serve raw; place briefly in iced water to curl.
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Almond & Walnut Vinaigrette
Yield: 1.8 litres | Portion: 12g (≈150 portions)
250g toasted sliced almonds
250g toasted walnuts, coarsely crushed
4 garlic cloves, microplaned
Zest of 1 lemon
100ml lemon juice
100ml cider vinegar
30g sugar
50g honey
400ml grapeseed oil
400ml walnut oil
300ml vegetable oil
20g sea salt
4g freshly ground black pepper
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Lemon Emulsion (for Asparagus)
Yield: 900g | Portion: 15g (≈60 portions)
4 egg yolks
Juice and zest of 3 lemons
45g caster sugar
300ml olive oil
400ml grapeseed oil
50ml water
6g sea salt
15 turns milled black pepper
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Visual Assembly (Per Portion)
5 asparagus spears
2 large asparagus tips, halved
5 thin raw asparagus strips
15g lemon emulsion
12g almond & walnut vinaigrette
3 soft-boiled quail’s eggs, halved
20g Colwick cheese (soft curd)
Pea shoots
Butterfly sorrel (green and red)
4 borage flowers
2 nasturtium flowers and 4–5 large leaves
1 viola
Method
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Asparagus Preparation
Trim the woody ends from the asparagus. Remove any small side shoots about 2–3cm from the tips. Using a sharp paring knife, lightly score a continuous line around the spear 3cm from the base, then gently peel just below this line, removing only the outer green skin.
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Soft-Boiled Quail’s Eggs
Cook the quail’s eggs in boiling salted water for 2 minutes 45 seconds. Refresh in iced water, peel carefully, and cut in half just before serving.
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Almond & Walnut Vinaigrette
Blend the almonds with the garlic, lemon zest, lemon juice, vinegar, salt, and pepper. Slowly emulsify with the oils, keeping the texture coarse. Fold through the walnuts at the end and adjust seasoning.
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Lemon Emulsion (for Asparagus)
Blend the egg yolks with lemon juice, zest, sugar, salt, and pepper until thickened. Slowly add the oils in a steady stream to form a rich emulsion. Loosen with a little water if needed and adjust acidity with extra lemon juice if required.
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Visual Assembly (Per Portion)
Coat and lightly season the asparagus in the lemon emulsion and arrange head-to-head on the plate.
Dot the halved quail’s eggs around.
Toss the pea shoots, sorrel, nasturtium leaves, and asparagus strips with the almond vinaigrette and scatter over the plate.
Finish with the Colwick cheese and flowers, gently pulling them apart for a natural finish.