Thursday, 23 July 2009

Asparagus With Quails Eggs and Prosciutto

Tender Char-Grilled Asparagus With Crisp Prosciutto Ham, Quail Eggs And An Indulgent Drizzle Of Truffle Oil, A Perfect Dinner Party Starter.

Out in Palm Springs this dish just seemed to develop when Lady H just wanted a nice light lunch when Lord H was in the UK, it soon became a very popular appetiser for dinner.
Personally I like to soft poach or soft boil a duck egg and then just prepare the asparagus and ham for dipping into the rich creamy duck egg yolk!!

Serves: 4
Time: 15 minutes

12 Ounces Asparagus Spears, trimmed
1 Tablespoon Olive Oil
Salt and Pepper, To Taste
12 Whole Quail Eggs
4 Slices Prosciutto
2 Medium Fresh Plum Tomatoes, skinned, seeded and diced
3 Tablespoons Extra Virgin Olive Oil
2 Teaspoons Lemon Juice
1 Tablespoon Truffle Oil, for drizzling

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.