200g/7oz asparagus tips, woody ends removed
lemon wedges, to serve
1 tbsp lemon juice
±ô²¹³¾²ú’s lettuce, to serve
2 tbsp chopped tarragon leaves
1 tsp Dijon mustard
salt and freshly ground black pepper
6 tbsp olive oil
1 tsp light muscovado sugar
6 quails’ eggs
200g/7oz smoked salmon slices