Asparagus with quail eggs, mustard skyr sauce and potatoes

Ingredients

For 1 serving

• Asparagus250 g
• Quail eggs6
• Skyr120 g
• Mustard1 teaspoon
• Chives3 g
• Potatoes200 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: lactose, eggs, mustard,

In season: March – May

Method

1. Bring a pan of water to the boil and salt it. Wash the potatoes (new potatoes if you can find them) and halve them with their skins on; cook for 15 minutes, until a knife tip slides in without resistance.
2. Meanwhile wash the asparagus and snap off the woody ends where they break naturally. After the potatoes have cooked for 9 minutes, add the asparagus to the same pan and cook for 6 minutes, until tender but still bright green; drain everything.
3. Lower the quail eggs into a small pan of boiling water with a spoon and cook for 3 minutes; cool them in cold water and peel carefully.
4. Mix the skyr with the mustard, chopped chives and a pinch of salt.
5. Arrange the asparagus, potatoes and halved quail eggs on the plate, add the sauce and finish with a drizzle of extra virgin olive oil.