Quail eggs with asparagus and parmesan | Reader's Digest New Zealand
Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a...
Ingredients
- 2¾ cups (125 g) lamb's lettuce (mâche)
- 2 heads witlof (Belgian endive), about 170 g in total
- ¼ cup (15 g) snipped fresh chives
- 750 g asparagus
- 1 teaspoon vinegar
- 12 quail eggs
- 50 g parmesan, cut into fine shavings
- Mustard vinaigrette
- 2 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 1 clove garlic, crushed
- ½ teaspoon wholegrain mustard
- salt and pepper
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