Quail Eggs with Asparagus and Cheat’s Hollandaise

It’s hard to stop eating these elegant seasonal nibbles!

Hands-on time 30min, plus cooling. Cooking time about 10min. Makes 20

 4 slices white farmhouse-style bread

 2tsp olive oil

 10 quail eggs

 20 fine asparagus spears

 Celery salt, to sprinkle

FOR THE CHEAT’S HOLLANDAISE

 50g butter

 40g mayonnaise

 1/2tsp lemon juice

1 Preheat grill to medium. Using a 4cm cutter, stamp out 20 rounds from the bread slices. Brush both sides of each round with oil and arrange on a baking sheet. Grill for 1min per side, or until lightly toasted. Set aside to cool.

2 Meanwhile, cook the quail eggs in a small pan of boiling water for 3min. Using a slotted spoon, transfer the eggs to a bowl of iced water (keep the water in the pan boiling).

3 Meanwhile, trim the top 2cm from each asparagus spear (see GH TIP).

Add the tips to the boiling water and cook for 1min. Add to the iced water bowl to cool, then drain. Peel the eggs and dry the asparagus tips on kitchen paper.

4 For the cheat’s hollandaise, in a small pan, melt the butter. Remove from the heat and leave to cool for a few min. Measure the mayonnaise into a small bowl, then gradually whisk in the cooled butter, followed by the lemon juice and some seasoning.

5 To assemble, cut the quail eggs in ½ lengthways. Pipe or spread the cheat’s hollandaise on top of the toasted rounds. Place ½ a quail egg on to each and top with an asparagus tip. Sprinkle with a little celery salt and serve. PER CANAPÉ 86cals, 3g protein, 6g fat (2g saturates), 5g carbs (0g total sugars), 0g fibre

GET AHEAD Complete steps 2, 3 and 4 up to a day ahead. Cover and chill asparagus tips, peeled eggs and cheat’s hollandaise separately. To serve, assemble canapés up to 30min ahead.