Asparagus With Quails Eggs and Prosciutto

Tender Char-Grilled Asparagus With Crisp Prosciutto Ham, Quail Eggs And An Indulgent Drizzle Of Truffle Oil, A Perfect Dinner Party Starter.

Method

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.

Ingredients

You Will Need

Truffle Oil. For Drizzling 1 Tablespoon
Lemon Juice (fresh) 2 Teaspoons
Extra Virgin Olive Oil 3 Tablespoons
Fresh Plum Tomatoes. Skinned. Seeded And Diced 2 Medium
Prosciutto 4 Slices
Whole Quail Eggs 12
Salt And Pepper. To Taste
Olive Oil 1 Tablespoon
Asparagus Spears. Trimmed 12 Ounces

Hints 'n' Tips

Accompaniment

Nederburg Winemasters Reserve Sauvignon Blanc 2009

The famous and multi-award winning Nederburg estate has been handcrafting wines for over two centuries. What a great wine this is! Full of fruit flavours