Discover this elegant asparagus salad, a nutritious starter bursting with fresh flavors from quail eggs and Parmesan.
Did you know? Quail eggs are rich in tryptophan, an amino acid that promotes relaxation and better sleep.
Serves 4 as a starter
Prep time: 30 minutes
Ingredients
• 1 kg green asparagus
• 16-20 quail eggs
• 80 g Parmesan cheese
• Juice of ½ fresh lemon
• 4-6 tbsp olive oil
• Handful of herb leaves, cress, and edible flowers, for garnish
Instructions
Trim the woody ends from the asparagus and peel the bottom third of the stalks. In a large pot, bring salted water to a boil with 1 tsp salt and 1 tsp sugar. Blanch the asparagus for 8-10 minutes. Drain in a sieve and shock under ice-cold water. Pat dry and halve lengthwise.
Boil the quail eggs for 5-6 minutes, then shock in ice water. Peel partially and arrange on plates with the asparagus. Use a vegetable peeler to shave thin curls of Parmesan over the top. Drizzle with lemon juice and olive oil. Season with sea salt and freshly ground black pepper. Garnish with herb leaves, cress, and edible flowers.
Enjoy your meal!
Text: Loes van de Mosselaar | Recipe and image: www.stockfood.nl
