Ingredients
8 asparagus spears, drizzled with olive oil
3 slices smoked salmon
1 tbsp vegetable oil
4 quail's eggs
freshly ground black pepper
Method
1. Heat a griddle pan over a high heat, until smoking hot. Add the asparagus spears and chargrill for three minutes until griddled on all sides.
2. Add the smoked salmon and cook for one minute.
3. Heat the oil in a frying pan over a high heat. Crack the quail's eggs into the hot oil and fry for one minute on one side.
4. To serve, lay the asparagus onto a serving plate, place the salmon on top, then top with the eggs and season with black pepper.
