Steamed Asparagus and Quail’s Egg Salad
Make the most of the British asparagus season with this gorgeous salad
- Serves:
- 4
- Ready in:
- Under 15 Mins
Ingredients
- 8 asparagus spears
- 2 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
- 1
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.
- 2
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.
- 3
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.
Steamed Asparagus and Quail’s Egg Salad was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 8 asparagus spears
- 2 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
- 1
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.
- 2
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.
- 3
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.
Make the most of the British asparagus season with this gorgeous salad
Steamed Asparagus and Quail’s Egg Salad was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
