Fine Green Bean, Asparagus and Pancetta Salad
Over a year ago
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Ingredients
- 12 Baby Asparagus Spears
- 4 Long Pancetta Slices
- 100g Fine Green Beans
- 1 clove Garlic
- 4 Quails Eggs
- 25ml White Balsamic Vinegar
- 1 tbsp Honey
- To Season Salt & Pepper
- 75ml Extra Virgin Olive Oil
Accompaniment
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Description
This is the starter that I cooked in the final of my heat on Rosemary Shrager's School For Cooks. Simple yet effective.
Method
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1
Blanch the asparagus and fine green beans in boiling water for 5 minutes. Remove and drain. Mix 25ml of the olive oil and the garlic clove crushed. Marinade the asparagus and fine beans until cold.
Next make the dressing. Mix the white balsamic, 50ml of olive oil, the honey and seasoning togther to form a dressing.
Take the green beans and seperate into 4 equal portions. Roll the beans in a pancetta strip to seal and lay on a plate.
Lay 4 asparagus spears sideways against the green bean parcels.
Poach the quails eggs and sit on top of where the asparagus lays over the beans.
Drizzle some dressing over the top and around the plate.
Serve cold however with a hot poached quails egg.
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