Green asparagus and spinach salad with quail eggs
Prep: 15min
|
Servings: 4
|
Cook: 20min
Salad of green asparagus and spinach with quail eggs is a recipe featuring fresh ingredients from the leafy vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g Green Asparagus
- 300 g young spinach
- 8 quail eggs
- butter
- Salt
- Pepper (freshly ground)
- olive oil
- 2 tbsp lemon juice
Instructions
-
1.
Wash the asparagus and trim off any woody ends. Blanch in boiling salted water for 8 minutes, then lift out, drain well, and let cool. Clean, wash, and dry the spinach. Whisk together 5 tbsp olive oil, lemon juice, 2 tbsp cold water, salt, and pepper to make a dressing.
-
2.
Heat 1 tbsp butter in a pan and slide the quail eggs into it. Season with salt and pepper and cook over gentle heat until the whites set like fried eggs. Arrange the asparagus and raw spinach in bowls, drizzle with the salad dressing, top with the quail egg fritters, and serve immediately.
