Steamed Asparagus and Quail’s Egg Salad
Serves: 4
Ready in: Under 15 Mins
Eco FriendlyGluten FreeQuick Make
Make the most of the British asparagus season with this gorgeous salad
Ingredients:
8 asparagus spears2 quail's eggs
50ml olive oil
1 tsp white wine vinegar
1 tsp honey
½ tsp Dijon
1 tsp fresh wasabi
2 tbsp black pepper
100g watercress
method:
- Steam the asparagus spears and refresh. Next, boil the quail’s eggs for two minutes 15 seconds and refresh. Set aside for a further five minutes, then peel in the water.
- Next, mix the olive oil, white wine vinegar, honey, Dijon and fresh wasabi together to make the dressing. Roll your peeled eggs in 2 tbsp black pepper.
- Put the watercress in a bowl, slice the spears into three pieces, add it to the bowl and dress. Carefully quarter your quail’s eggs and add to the bowl. Enjoy.
