Quail Eggs & Asparagus
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.