12 Game Farm quail eggs
2 bunches asparagus
2 tablespoons white-wine vinegar
2 teaspoons whole-grain mustard
1 teaspoon Dijon mustard
1/3 cup safflower or grape seed oil
2 eschallotts, finely chopped
4 teaspoons chopped fresh tarragon
2 witloof, (Belgian endive) leaves separated


Cover eggs with cold water in a small saucepan. Bring to a simmer and cook, covered, five minutes. Rinse eggs under cold running water to stop cooking, then peel and halve. Cut asparagus on a sharp diagonal into 5cm pieces. Arrange asparagus on a steamer rack and sprinkle with a little sea salt. Steam, covered, over boiling water until just tender, two to three minutes, and then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels. Whisk together vinegar and mustards. Add oil in a slow stream, whisking. Stir in shallot, three teaspoons tarragon, and salt and pepper to taste. Toss asparagus and witloof leaves with half of vinaigrette and mound on four plates. Tuck quail eggs decoratively into salads. Drizzle salads and plates with remaining vinaigrette and sprinkle with remaining teaspoon tarragon.