A tasty salad with healthy extras.
Did you know that… Quail eggs contain the amino acid tryptophan, a substance that helps you relax and improves your sleep.
Starter for 4 people
Preparation time 30 minutes
Ingredients
• 1 kilo green asparagus
• 16-20 quail eggs
• 80 g Parmesan cheese
• ½ fresh lemon juice
• 4-6 tbsp olive oil
• 1 handful of herb leaves, cress and edible flowers, for garnish
Get started
Snip off the woody ends of the asparagus and peel the bottom (up to a third) of the stems. In a large pot, bring water to the boil with 1 tsp salt and 1 tsp sugar. Boil the asparagus for 8-10 minutes. Place the asparagus in a sieve and rinse with ice cold water. Pat the asparagus dry and halve them lengthwise.
Boil the quail eggs for 5-6 minutes and shock them in ice cold water. Partly peel the eggs and arrange them on the plates with the asparagus. Scrape thin curls of Parmesan cheese over it with a vegetable peeler. Drizzle over some lemon juice and olive oil. Grind over sea salt and black pepper. Sprinkle with the herb leaves, cress and edible flowers.
Enjoy your meal!
Text:Loes van de Mosselaar | Recipe and image:www.stockfood.nl
