Quail eggs with asparagus soldiers

Apologies, this canapé doesn’t really follow the rules as it all has to be last minute. But they are super cute and so delicious, I think they are worth the last minute rush. In compensation, there is virtually no prep, other than trimming the asparagus. I served the quail eggs in tiny flower pots (from Amazon) but little mounds of salt flakes would work too.


Ingredients

12 quail eggs

12 asparagus spears

Seasoning


Quail egg scissors - mine are from Amazon


Method

Trim the asparagus to approximately 10cm (the remainder is great in a salad).


Bring 2 pans of water to the boil. Place the asparagus in one of the pans with a sprinkling of salt, bring the water back to the boil and time for approximately 2 minutes (this will vary depending on the thickness of the spears). When cooked, drain and keep warm.


Carefully put the quail eggs into the other pan and time for 1 minute. Turn the heat off and leave the eggs in the water for a few seconds more, but don't overdo it or they will be too set.


Working as quickly as possible, top the eggs and place an asparagus spear at the side of each. Grind over some salt and serve. Have some tiny spoons ready for guests who want to eat every morsel.





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