Saffron aioli with quail's eggs and asparagus

Method

1. Place the quail's eggs in a pan and cover with cold water. Bring to the boil and cook for 3 minutes. Drain and run under running water until cold.

2. Steam the asparagus until barely tender, or cooked to your liking. Cool.

3. Place the egg yolks, garlic, soaked saffron and a little salt in a food processor and blend into a paste.

4. Keeping the motor running, add in a little olive oil, one drop of oil at a time. Very, very slowly gather pace and pour in the remaining olive oil in a very thin and steady stream until the mixture forms a thick mayonnaise. If the aioli curdles, add in another yolk.

5. Mix in the lemon juice, then spoon into a serving bowl.

6. Serve the aioli on a large platter, surrounded by the quails' eggs, asparagus, new potatoes and sugar snap peas.