Warm asparagus with quail's eggs

Serves: 4

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Total Time: 35

Prep Time: 20

Cook Time: 15

• 16  asparagus spears, trimmed
• 2-3tbsp olive oil
• 12  quails' eggs
• For the dressing
• 2 tablespoon(s) lemon juice
• 1 teaspoon(s) runny honey
• 4 tablespoon(s) extra virgin olive oil
• 1 tablespoon(s) pink peppercorns

Method

1. Mix together all the dressing ingredients, season and set aside until needed.
2. Steam or boil the asparagus for 4-5 minutes or until just tender. Drain and arrange on 4 warmed plates.
3. Meanwhile, heat the olive oil in non-stick pan over a medium-low heat. Break in the eggs. Cook until the whites are set but the yolks are still soft. Add to the plates; drizzle over the dressing and serve at once.

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