Asparagus with quail egg and mushroom scotch eggs

Asparagus used to be sold by the ‘round of “gras”’, ‘gras’ meaning fat, and they would have more or less spears, depending on their thickness. When I lived in Evesham, which still is a big asparagus-growing area, the pubs and restaurants all offered steamed or poached ‘gras’ with melted butter during the season. Hollandaise sauce is the usual partner, but fresh goat’s cheese and a decent salad dressing will work well too. It’s important in this dish that the egg isn’t too cooked as the runn