Asparagus and Quails Egg Salad
100g/3½oz rocket (arugula)
18 quail’s eggs
18 asparagus spears, trimmed
5 tbsp olive oil
1 tbsp white wine vinegar
1 tsp wasabi
1 tsp honey mustard
salt and ground black pepper
1 Add the quail’s eggs to a pan of boiling water and cook for 2 minutes, then drain and plunge into cold water.
2 Cook the asparagus in a pan of lightly salted boiling water for 3–4 minutes or until just tender. Drain, plunge into cold water and leave to cool.
3 Whisk together the oil, vinegar, wasabi and honey mustard. Season to taste with salt and pepper.
4 Peel the quail’s eggs and cut in half. Put in a large bowl with the asparagus and rocket.
5 Pour the dressing over and lightly toss all the ingredients together. Check the seasoning and serve.