Quail Eggs & Asparagus

Serves 8





1 hard-boiled egg

150ml olive oil

12 stoned green olives

1 tbsp white wine

1 tbsp white wine vinegar

1 tbsp chopped parsley

1 tbsp chopped oregano

1 kg asparagus , trimmed

20 quails eggs, peeled & halved

1 shredded lettuce heart

salt & freshly ground black pepper






Shell the hard boiled egg, then halve & scoop out the yolk into a bowl. Add the olive oil, wine & vinegar season with salt & pepper add 3 tbsp water & whisk until thoroughly combined. Add the herbs & olives & set aside.


Steam the asparagus until tender & drain on kitchen paper.


Make a bed of lettuce in the centre of a large round serving plate. Place the quails eggs on top. Slice the asparagus spears lengthways & arrange around the outside of the plate. Pour over the sauce & serve immediately.