Asparagus with Peppered Soft Boiled Quails' Eggs, Watercress and Wasabi Dressing
By 47094
Published on 21 September 2022
This salad is a great combination of flavours.Time and servings
15 minsTotal time
2Servings
10 minsPrep time
5 minsCooking time
Ingredients
- 50 ml of olive oil
- 1 tsp of white wine vinegar
- 8 asparagus stems, 4 per person
- 1 tsp of honey
- 2 quail's eggs
- 100 g of watercress
- 1.5 tsp of dijon mustard
- 1 tsp of wasabi or horseradish
Method
Step 1
To cook the asparagus place in a steamer until just cooked then place in ice water to stop cooking and allow the asparagus to keep that lovely green colour.Step 2
For the dressing mix the olive oil, white wine vinegar, honey, mustard and fresh wasabi or horseradish until combined, then set aside.Step 3
Put a small pan of water on the hob, bring to the boil then add your quail's eggs and cook for 2 minutes 15 seconds. Directly after this place them in ice water for 5 minutes. After 5 minutes peel the eggs in the water for ease.Step 4
Once the quail eggs are peeled, grab some freshly cracked black pepper and roll the eggs in it until the white is covered.Step 5
Put your watercress in a bowl, slice your asparagus into 3 pieces per stem, now drizzle the watercress and asparagus with the wasabi dressing and then lightly season. Very carefully slice your quail eggs in half, then add them to the plate with the asparagus and watercress.