ingredients
serves 8
24 quail's eggs
24 asparagus spears, trimmed
salt and pepper
juice of 1/2 lemon
5 tbsp olive oil
4 large scallions, trimmed and finely sliced
100 g bag watercress, roughly chopped
few dill sprigs
few tarragon sprigs
method
1. Add the quail's eggs to a pan of boiling water and cook for 2 minutes, then drain and plunge into cold water. Cook the asparagus in boiling salted water for 2 minutes or until just tender. Drain, plunge into cold water and set aside to cool.
2. Whisk together the lemon juice, olive oil and salt and pepper. Stir in the scallions and set aside.
3. Peel the quail's eggs and cut in half. Put into a large bowl with the asparagus, watercress, dill and tarragon. Pour over the dressing and lightly toss all the ingredients together. Season and serve.
note: Quail's eggs are obtainable from selected supermarkets but, if you prefer, you can replace the quail's eggs with 8 small hen's eggs. Boil for 4 - 6 minutes, shell and cut into quarters.
