Method
First, make the vinaigrette.
In a small bowl, whisk together the lime zest, lime juice, ½ tsp caster sugar, and a pinch of sea salt until dissolved. Slowly drizzle in the sunflower oil while whisking continuously to create a smooth emulsion.
Set aside.
Bring a medium saucepan of water to a rolling boil and prepare a separate bowl of ice-cold water. Carefully lower the quail's eggs into the boiling water and cook for exactly 2 minutes and 45 seconds.
Using a slotted spoon, immediately transfer the cooked eggs to the bowl of ice water to halt the cooking process.
Once the eggs are completely cool, carefully peel them.
Preheat your oven to 120°C (250°F) / 100°C fan / gas mark ½.
Prepare the asparagus by snapping or slicing off the tough, woody bottom 2cm of each spear.
Heat a large griddle pan or dry frying pan over high heat.
Once searingly hot, add the asparagus in a single layer (you may need to work in batches) and char on all sides until lightly scorched.
Transfer the charred asparagus to a shallow baking tray, drizzle with a little sunflower oil, and place in the preheated oven for 5 to 8 minutes to finish cooking through.
While the asparagus is in the oven, place the frozen peas in a heatproof bowl.
Add a small sprinkle of salt and sugar to enhance their sweetness, then cover generously with freshly boiled water from a kettle.
Let them sit for a few minutes until you are ready to serve.
To assemble, drain the peas well and divide them among four plates.
Arrange the warm, charred asparagus spears on top. Give the vinaigrette a final whisk and spoon it over the vegetables.
Finish by placing 5-6 quail's eggs on each plate and sprinkling with a final pinch of sea salt.
