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Wednesday, June 1, 2016

Asparagus and Quails Egg Salad

How to Make Asparagus and Quails Egg Salad Recipe - preparation 30 minutes cooking time 2 minutes

Serves 6

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.

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