James Golding served up tasty asparagus with quail eggs and anchovy lemon butter on Sunday Brunch.

The ingredients are: 4-6 asparagus spears, cooked al dente, 25ml of maple of chardonnay vinegar, 2 x soft boiled quail eggs, 50g salted butter, 1 bunch of flat leaf parsley, Baby capers, 4 x salted Anchovy fillets, 2 x lemons, 2 x peeled shallots, Pea shoots for garnish, Salt and pepper.

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