Griddled, pancetta-wrapped asparagus 'soldiers' with confit quail egg yolks served in their shells on a slab of slate.

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This dish was inspired by a recipe in the Duck & Waffle cookbook by Daniel Docherty. Home cooked and photographed in natural daylight. The eggs were separated, the confit yolks replaced in their carefully cleaned and trimmed shells. The asparagus was lightly griddled. All served on a slab of natural slate on a solid oak table.

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Size: 5005px × 3337px
Location: Croydon Road, Caterham, Surrey, England, United Kingdom, Great Britain
Photo credit: © TastyMorsels / Alamy / Afripics
License: Licensed
Model Released: No

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