close
Advertisement
Shop Now
Magazine
 

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Quail eggs with asparagus and parmesan

Ingredients

  • 2¾ cups (125 g) lamb's lettuce (mâche)
  • 2 heads witlof (Belgian endive), about 170 g in total
  • ¼ cup (15 g) snipped fresh chives
  • 750 g asparagus
  • 1 teaspoon vinegar
  • 12 quail eggs
  • 50 g parmesan, cut into fine shavings
  • Mustard vinaigrette
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1 clove garlic, crushed
  • ½ teaspoon wholegrain mustard
  • salt and pepper

Preparation

  1. Break up any large bunches of lamb's lettuce, then put into a mixing bowl.
  2. Thinly slice the witlof on the diagonal, discarding the last 1 cm of the base.
  3. Add to the lamb's lettuce together with the chives and toss together.
  4. Set aside.
  5. Put all the ingredients for the dressing in a screw–top jar and season with salt and pepper to taste.
  6. Shake together to mix.
  7. Steam the asparagus for about 4 minutes, or until barely tender.
  8. Alternatively, cook the asparagus in a wide pan of simmering water for 3–4 minutes.
  9. To test, pierce the thickest part of the stalk with a thin, sharp knife.
  10. If cooked in simmering water, carefully lift out the asparagus spears with a slotted spoon and drain thoroughly on paper towel.
  11. While the asparagus is cooking, half fill a frying pan with water and bring to the boil.
  12. Add the vinegar, then reduce the heat so the water is just simmering.
  13. Carefully crack 4 of the quail eggs, one at a time, and slip into the water.
  14. Cook for 1 minute, or until the yolks have just set.
  15. Remove the poached eggs from the water with a slotted spoon and drain on paper towel.
  16. Keep warm while poaching the rest of the quail eggs.
  17. Pour the dressing over the salad and toss together.
  18. Spread out on a large serving platter.
  19. Arrange the asparagus on the salad and place the poached eggs on top.
  20. Scatter over the parmesan shavings and grind a little pepper over the top.
  21. Serve immediately.

Serves 4
Preparation: 20 minutes
Cooking: about 5 minutes

Tags:



Source:

Milk, Eggs and Cheese

Click here for more cookbooks...

More Recipes

Ricotta bruschetta

Ricotta bruschetta

With a selection of Italian–style antipasto vegetables in your refrigerator, interesting light meals and snacks can be prepared in minutes, such as these tasty toasts topped with capsicum and ricotta. A salad is all that's needed to make a sustaining lunch.

Roasted vegetable and pasta bake

Roasted vegetable and pasta bake

A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce.

Roquefort, pear and watercress salad

Roquefort, pear and watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad.

Scrambled eggs with smoked salmon and dill -

Scrambled eggs with smoked salmon and dill -

Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.

Spinach and smoked trout roulade

Spinach and smoked trout roulade

Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.

Advertisement