It's the start of the British asparagus season so why not try Phil Vickery's salad of artichokes, quails eggs, asparagus and lambs lettuce.
1 350g jar baby artichokes in oil
350g English asparagus tips
1 tbsp sherry vinegar
pinch of caster sugar
finely grated zest of half a lemon, plus a little juice
3 tbsp extra virgin olive oil
about 300g / 10½oz lambs lettuce
12 quails eggs
salt and freshly ground black pepper
Drain the artichokes well then cut each into quarters
Cook the asparagus tips in plenty of boiling salted water for about 2 minutes, then lift out of the water and plunge into a bowl of cold water to refresh. When cool drain well and place on kitchen paper to dry. Keep at room temperature.
Next make the dressing - place the sherry vinegar in a bowl, season and add a pinch of sugar, the lemon zest and a touch of the juice then finally whisk in the oil
Wash the lambs lettuce then drain well
Next, soft boil the eggs - bring a small pan of water to the boil, carefully add the quails eggs then bring the water back to the boil and cook for 2-3 minutes. After this time immediately place the pan under cold running water to cool quickly. Carefully peel the cooled eggs.
To serve, toss the asparagus tips and artichokes together in a bowl with a little of the dressing then arrange on plates. Cut the eggs in half lengthways, they should be just runny and soft, and arrange six halves on each plate. Finally add a little of the dressing and salt and pepper to the lambs lettuce and toss then pile on top of the salad.