Recipe: Lincolnshire Asparagus, Smoked Bacon & Nut Butter, Fried Quail Egg

7 May 2020Recipe: Lincolnshire Asparagus, Smoked Bacon & Nut Butter, Fried Quail Egg

If you believe, as many do, that asparagus should be celebrated as a sure sign of spring and is best eaten only during its relatively short season, you know something about the joy of anticipation. This delicious recipe by Dan Wallis at the Cross Keys, Stow has come just in time for us to enjoy this nutritious vegetable in it’s very best form. Check out the recipe below!


Lincolnshire Asparagus, Smoked Bacon & Nut Butter, Fried Quail Egg

Serves 4



2 Bunches of Lincolnshire Asparagus

100g Diced Cooked Smoked Bacon

50g Roast Almonds (Crushed)

50g Roast Hazelnuts (Crushed)

6 oz Salted Butter

Chopped Parsley

Cracked Black Pepper

4 Quail Eggs

Oil for Frying



To make your butter in advance, soften butter then add the crushed almonds and hazelnuts, smoked bacon, parsley and black pepper.

Roll in cling film to form a sausage shape and chill in the fridge.

Blanch asparagus for 30-45 seconds, or to your liking, refresh in cold water, drain and then pat dry with Kitchen towel.

Next, gently heat some oil in a frying pan for the quail eggs.

When ready to plate, gently melt the butter in another frying pan on a medium heat, then add the asparagus and pan fry until the asparagus is up to temperature, but still having a firm bite.

Gently fry the quail eggs and place on top of the asparagus, then spoon any excess bacon and nuts around to garnish.


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