Asparagus, quails egg salad
I thought I’d do something a little Eastery for this week. Asparagus and quails eggs salad. This is wonderfully simple and a lovely one to serve as a starter or alongside a light lunch. It’s a cold salad too so feel free to make it all ahead of time and just finish it with dressing before serving.
| serves 4 as a starter or side |
One bunch asparagus
One box 12 quails eggs
1 bag/box pea-shoots, watercress or corn lettuce
3 tbsp olive oil
1 tbsp apple cider vinegar
heaped tsp Dijon mustard
Wash and dry salad.
Bring water to the boil and boil quails eggs for 2.5 minutes. Have a bowl of ice water nearby ready. Drain the eggs and plunge into the ice water. Leave for five mins before gently peeling.
Trim the very woody ends of your asparagus before blanching them for 3-4 minutes. Drain in cold water and leave in cold water until cool. Pat dry using a clean tea towel.
Arrange salad on a large serving platter followed by the asparagus.
Whisk together the olive oil, cider vinegar and mustard and drizzle over.
Slice the quails eggs and dot evenly over the salad followed by a good pinch of flakey sea salt.