The English asparagus season doesn’t last for long, so you need to make the most of it.  Breakfast is a good place to start!  This recipe also works well for lunch on a warm day.

Method (serves 2)

• Bring two pans of water to the boil and lower the quail eggs into one, and the asparagus into the other.
• After just under 3 minutes, remove the quail eggs and drop them into a large bowl of very cold water.  
• The asparagus will be ready shortly afterwards and can be removed from its pan.  
• Arrange half of the Parma ham on each plate and scatter some rocket over it.  
• Lay the asparagus on top, and peel and add the quail eggs.  
• Finish with some shavings of Parmesan cheese.