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.
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|
|Whole Quail Eggs||12|
|Salt And Pepper. To Taste|
|Olive Oil||1 Tablespoon|
|Asparagus Spears. Trimmed||12 Ounces|
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