Asparagus caesar salad

Method

1. Stir the vinegar, sugar, 30ml water and a pinch of salt in a small bowl. Add the shallot, then keep in the fridge until needed.
2. Bring a medium pan of salted water to the boil and keep the bowl of iced water nearby. Add the asparagus and quail eggs to the boiling water and cook for 2 minutes 45 seconds (thick-stemmed asparagus may need a little longer). Use a slotted spoon to transfer the asparagus and eggs to the iced water to cool.
3. To make the dressing, grind the garlic and anchovies to a paste using a pestle and mortar (or use the flat of a knife blade). Transfer to a small bowl, then mix in the mayonnaise and parmesan. Taste and season with a little salt, freshly ground black pepper and lemon juice.
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4. Heat the butter in a small frying pan, then add the breadcrumbs and fry for 3-5 minutes until toasty and golden. Drain the crumbs through a small sieve set over a bowl, collecting the brown butter below. When you’re ready to serve, toss the asparagus with the dressing and tip onto a serving platter. Peel and halve the quail eggs and place on top, then scatter over the drained shallot rings, brown butter crumbs, chives and a twist or two of black pepper. Drizzle over the reserved brown butter to finish.