Amélie’s asparagus salad
- 16 spears green asparagus
- 16 spears white asparagus
- 2 large, firm tomatoes
- 8 quail eggs
- 16 thin shavings of Parmesan
- 50 g smoked bacon
- Chives, chervil and spring onions, finely chopped
- 150 ml single cream
- 3 tbsp olive oil
- Squeeze of lemon juice
- Salt and freshly ground black pepper
Clean and trim the asparagus and cut into 6-cm pieces.
Blanch in salted water until tender-crisp, drain and then plunge into iced water.
Set aside on kitchen paper.
Skin and quarter the tomatoes, remove the seeds and cut into small cubes.
Cook the quail eggs in boiling water for 2.5 minutes and then plunge into iced water. Carefully remove the shells.
Cut the smoked bacon into 3-mm strips and quickly fry for 30 seconds.
Place the asparagus, tomatoes, herbs, spring onions, cream, olive oil and a squeeze of lemon juice in a bowl.
Season to taste and arrange on a plate.
Top with the smoked bacon, quail eggs and Parmesan shavings.
Finish with a drizzle of olive oil and a twist of freshly ground black pepper.
Do not add too much salt to the salad – the smoked bacon is already salty. Remove the shells from the quail eggs under running water. They are easier to peel when water gets between the shell and the egg.