Asparagus With Quails Eggs and Prosciutto
Ingredients
- 12 ounces Asparagus Spears. trimmed
- 1 tablespoon Olive oil
- Salt and Pepper. To Taste
- 12 Whole Quail Eggs
- 4 slices Prosciutto
- 2 medium Fresh Plum Tomatoes. skinned. seeded and diced
- 3 tablespoons Extra Virgin Olive Oil
- 2 teaspoons Lemon Juice (fresh)
- 1 tablespoon Truffle Oil. for drizzling
Accompaniment
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Description
Tender Char-Grilled Asparagus With Crisp Prosciutto Ham, Quail Eggs And An Indulgent Drizzle Of Truffle Oil, A Perfect Dinner Party Starter.
Method
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1
Peel the asparagus stalks, leaving the tips intact. Preheat a ridged griddle/grill. bruise the asparagus with olive oil and cook turning, for 3-4 minutes, until tender and charred. Season lightly and put to one side until cold. Cook the quails eggs in boiling water for 2 minutes, drain and plunge into cold water. Once cool peel and carefully halve the eggs. Grill the prosciutto slices until crisp and golden, leave to cool, then break in half. Whisk together the olive oil, lemon juice and salt and pepper.
Arrange the asparagus, quails eggs and prosciutto slices on 4 serving plates, scatter over the diced tomatoes and spoon over the dressing add a generous drizzle of truffle oil and serve.
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