Drive away with green broad beans and ricotta
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19 recipes
asparagus and quail eggs
ingredients
servings
2
Field asparagus
500 grams
Quail egg
6 unit
Red beetroot
2 unit
Onions
1 unit
Fresh mint
to taste
Salt
to taste
Pepper
to taste
Extra virgin olive oil
to taste
Lemons
1 unit
single courses from Italy
asparagus and quail eggs
asparagus and quail eggs
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
3 different asparagus cooking and 2 different quail egg cooking
preparation
step 1
cut the onion and let it dry in the pan with the salt. Meanwhile, cut the asparagus stems and keep the tips aside. Add the stems in the pan, leave to flavor and add the vegetable stock. When cooked, add the mint blend.
step 2
Blanch the asparagus tips for a few minutes in salted boiling water, taking care to leave them crispy
step 3
peel some asparagus stalks and cut the hearts of the stems into thin slices, you can help yourself with a potato peeler or a mandolin. Marinate them with oil, salt, pepper, mint and lemon, both peel and juice.
step 4
prepare a beet cream by cooking the beets with vegetable stock and onions. Alternatively you can use the already cooked beets and blend them together with the cooked onion, salt, pepper, oil.
step 5
prepare the quail eggs. break them with the help of a knife and make some of them in the pan with a little oil. Other poached in a saucepan with water and vinegar. Create a small vortex and drop the egg in the center. It is ready in just 1 minute
step 6
serve all the ingredients as you like. Finally add a pinch of salt over the eggs, pepper and extra virgin olive oil.
