Recipe: Insalata Primaverile with Asparagus and Quail Eggs
Asparagus season is here and to celebrate we’ve got a fresh spring recipe for you. This ‘Insalata Primaverile’ recipe is by Franco de Todaro at Stuzzico
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.countryandtownhouse.com.
Ingredients
- 3 Romaine heart lettuce, chopped
- 10 Green asparagus spears, sliced on an angle
- 150g Young broad beans, podded
- 150g Peas, podded
- 150g Fresh or frozen soy beans
- 2 Radish, raw thinly-sliced
- 8 Quail eggs, soft boiled
- 200g Parmesan shavings
- 100g Baby spinach
- 300ml extra virgin olive oil
- Sea salt and freshly ground black pepper
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