Steamed Asparagus and Quail’s Egg Salad

Name: Steamed Asparagus and Quail’s Egg Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: British
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

Serves: 4

Ready in: Under 15 Mins

Eco Friendly Gluten Free‏ Quick Make

Make the most of the British asparagus season with this gorgeous salad

Steamed Asparagus and Quail’s Egg Salad Recipe: Veggie

Ingredients
Method

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:

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.
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.
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.

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