Guinea fowl egg and asparagus salad

Serves 4

(Laura Hynd)

Guinea fowl eggs are about the size of a bantam egg, which is two-thirds the size of a hen's egg. Pheasant eggs are a similar size, but a bit of a pain to peel.

4 guinea fowl eggs
250g asparagus with the woody ends removed
A couple of handfuls of small tasty salad leaves and herbs
Salt and freshly ground black pepper

For the dressing

¾tbsp sherry vinegar
3tbsp walnut oil

Bring a pan of water to the boil, carefully lower in the guinea fowl eggs and soft boil for 3 minutes, then run under the cold tap for a few minutes until they are cool enough to handle. Carefully shell them and put to one side. Cook the asparagus in boiling, salted water for 2-3 minutes, or until tender, then drain.

To serve, whisk the sherry vinegar and walnut oil together and season to taste. Cut the asparagus into 3 on the angle and arrange on serving plates with the leaves. Place the guinea fowl egg in the centre and spoon over the dressing.