Quail's eggs with asparagus and Parmesan shavings

Break up any large bunches of lamb's lettuce, then put into a mixing bowl. Thinly slice the chicory on the diagonal, discarding the last 1 cm (½ in) of the base. Add to the lamb's lettuce together with the chives and toss together. Set aside.

Put all the ingredients for the dressing in a screw-top jar and season with salt and pepper to taste. Shake together to mix.

Steam the asparagus for about 4 minutes or until barely tender. Alternatively, cook the asparagus in a wide pan of simmering water for 3–4 minutes. To test, pierce the thickest part of the stalk with a thin, sharp knife. If cooked in simmering water, carefully lift out the asparagus spears with a draining spoon and drain thoroughly on kitchen paper.

While the asparagus is cooking, half fill a frying pan with water and bring to the boil. Add the vinegar, then reduce the heat so the water is just simmering. Carefully crack 4 of the quail's eggs, one at a time, and slip into the water. Cook for 1 minute or until the yolks have just set. Remove the poached eggs from the water with a draining spoon and drain on kitchen paper. Keep warm while poaching the rest of the quail's eggs.

Pour the dressing over the salad and toss together. Spread out on a large serving platter. Arrange the asparagus on the salad and place the poached eggs on top. Scatter over the Parmesan shavings and grind a little pepper over the top. Serve immediately.