15
Jun
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Prep
20 min
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Cook
--
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Ready In
Easy
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4 servings
Ingredients
Ingredients (4 serving):
- 20 QuajaVeneta quail eggs,
- 300 g. of mixed green spring salad,
- 12 boiled white asparagus tips,
- a spoonful of mustard,
- 1 dl. of red-wine vinegar,
- 1 dl. of olive oil, salt, white pepper.
Directions
Quail eggs and asparagus salad
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1
Clean, wash, and cut the salad, then put it into a large container.
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2
Boil the eggs for 4 minutes and remove the shells.
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3
Mix the mustard, oil and vinegar in a tureen, then add salt and pepper
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4
Use this sauce to dress the salad, separate it into four soup plates and garnish with the asparagus tips and the eggs cut in halves.
Footnotes
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Cook's Note:
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Editor's Note: