Starters/ Spring

Amélie’s asparagus salad

Amélie’s asparagus salad

Serves: 4
Preparation: 30 minutes (Cooking Aspargus: 8 minutes)

Ingredients

  • 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

Instructions

1

Clean and trim the asparagus and cut into 6-cm pieces.

2

Blanch in salted water until tender-crisp, drain and then plunge into iced water.

3

Set aside on kitchen paper.

4

Skin and quarter the tomatoes, remove the seeds and cut into small cubes.

5

Cook the quail eggs in boiling water for 2.5 minutes and then plunge into iced water. Carefully remove the shells.

6

Cut the smoked bacon into 3-mm strips and quickly fry for 30 seconds.

7

Place the asparagus, tomatoes, herbs, spring onions, cream, olive oil and a squeeze of lemon juice in a bowl.

8

Season to taste and arrange on a plate.

9

Top with the smoked bacon, quail eggs and Parmesan shavings.

10

Finish with a drizzle of olive oil and a twist of freshly ground black pepper.

Notes

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.

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