Warm quail’s egg salad with asparagus
(from Elyce123’s recipe box)
Source: delicious. February 2005
Prep time: 5 minutes
Cook time: 20 minutes
Serves 2 people
Categories: February
Ingredients
- 1 bunch asparagus, about 10 spears
- 500ml orange juice
- 1 vanilla pod, split lengthways and seeds scraped out
- seeds of 8 cardamon pods, lightly crushed
- 6 quail's eggs
- splash of vinegar
- 50g wild rocket
- handful mixed fresh herbs, such as parsley, chervil and tarragon
- 1/4 red chilli, deseeded and finely sliced
Directions
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Trim and discard the woody ends from the asparagus, then plunge into boiling water for 2 minutes. Drain, then refresh under cold running water.
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Put the orange juice, vanilla pod and seeds and cardamon seeds into a large pan and bring to the boil. Simmer for 15 minutes until syrupy and reduced to about 100ml. Discard the vanilla pod and set aside.
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Cook the eggs in boiling water with the vinegar for 3 minutes. Drain and cool in slightly iced water. Gently remove the shells without tearing the eggs.
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Preheat the grill to high, then grill the asparagus for couple of minutes, until just tender.
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To serve, arrange the rocket on 2 plates and place the warm quail’s eggs (halve 1 egg to let the yolk ooze out) on top with the asparagus. Drizzle with the dressing, scatter with the mixed herbs, chilli and season with freshly ground black pepper.