Griddled asparagus with quail’s eggs and chorizo

Blanch the asparagus in boiling salted water for 3 minutes then drain and cool in a bowl of iced water.

Cook the chorizo in a little oil in a non-stick pan until crisp.

Cook the quail’s eggs in boiling water for exactly 2 minutes. Drain and cool in a bowl of iced water. Carefully peel the quails eggs – it’s tricky but be patient – the shells will come off in large pieces.

Heat a griddle pan then toss the asparagus with a little oil and season. Griddle in batches until lightly charred once cooked.

Whisk the dressing ingredients. Toss the asparagus in half of it and arrange the spears on 1 or 2 platters. Halve the eggs and add them to the platter with the chorizo. Spoon over the rest of the dressing and serve.