250g/9oz unsalted butter
1 tbsp white wine vinegar
For the quail, remove the breasts and dust with transgulataminase. Seal the quail and a few sprigs of thyme in plastic using a commercial vacuum-packing machine. Place in a water bath at 58C/136F for 30 minutes. Remove from the plastic, heat the olive oil in a frying pan, add the quail and fry on all sides until golden-brown and the skin is crisp.
For the acidulated butter, melt the butter and mix with the vinegar and set aside.
For the asparagus, shave the fat green and the white asparagus on a mandoline lengthwise and set aside. Trim the thin asparagus, blanch in a pan of boiling salted water for 1-2 minutes and then refresh in a bowl of iced water. Drain when cool and set aside.
Separate the eggs and carefully drop the egg yolks (without bursting the yolks) into a shallow pan of gently simmering water for 2 minutes. The egg whites can be set aside and used for another dish, such as meringue (they will keep covered in the fridge for two days).
Pour the prepared acidulated butter into a small pan, add the blanched thin asparagus and stir in the butter for 1-2 minutes.
To serve, divide the thin asparagus among four plates, top with the pan-fried quail and a couple of slices of truffle cheese or Wigmore cheese and scatter over the asparagus shavings, shoots, watercress, chervil, parsley and micro herbs.
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