Swiss Chard Salad with Green Asparagus and Quail Eggs
Swiss chard salad with green asparagus and quail eggs is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg green asparagus
- 4 tbsp olive oil
- powdered sugar (for dusting)
- 100 ml Vegetable broth
- 8 quail eggs
- 250 g young Swiss chard leaves
- 1 Shallot
- 1 tsp sharp mustard
- Salt
- pepper (from grinder)
Instructions
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1.
Peel the lower third of the asparagus spears. Sauté in 2 tbsp hot oil and dust with a little powdered sugar. Allow to lightly caramelize, then deglaze with broth. Cover and gently steam for about 10 minutes.
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2.
Cook the quail eggs until runny (soft‑boiled), shock in ice water, peel and halve. Wash, trim, and drain the Swiss chard well. Peel and finely mince the shallot. Arrange the asparagus on plates and whisk the pan sauce with the shallots, mustard, and remaining olive oil. Season with lemon juice, salt, and pepper. Toss the chard and spoon over the asparagus. Top with the halved quail eggs and serve.
