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Lettuce and white asparagus salad with quail eggs

Name: Lettuce and white asparagus salad with quail eggs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 400 g Lettuce hearts; 600 g Fresh white asparagus (12 peeled fresh spears); 96 g Quail eggs (8 shelled eggs); 120 g Cherry tomatoes (8 tomatoes); 20 g Pumpkin seeds (hulled); 60 ml Extra virgin olive oil; 15 ml Balsamic vinegar; 2 g Salt

Total time45 min Preparation and possible waiting 20 min · Cooking 25 min

Preparation and possible waiting: 20 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Egg: Ingredient to check: Quail eggs. Sulphites: check label: Ingredient to check: Balsamic vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

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Lettuce and white asparagus salad with quail eggs. Adjust asparagus cooking to thickness and check the base is tender.

Jump to steps

20 minpreparation and possible waiting

25 mincooking

4servings

961 kcalwhole recipe

240 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 45 min Preparation and possible waiting 20 min · Cooking 25 min

Preparation and possible waiting: 20 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Salad 30 to 60 minutes Spanish

Allergens

View full classification 10 tags

Diet

Vegetarian

Dish type

Salad

Meal

LunchDinner

Preparation

Boiling

Appliances

Casserole

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Salad

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

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Lettuce hearts 400 g
Fresh white asparagus 12 peeled fresh spears 600 g
Quail eggs 8 shelled eggs 96 g
Cherry tomatoes 8 tomatoes 120 g
Pumpkin seeds hulled 20 g
Extra virgin olive oil 60 ml
Balsamic vinegar 15 ml
Salt Approx. ⅓ level tsp of fine salt 2 g

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Let’s get cooking

Method

Peel asparagus and trim woody ends. Boil in water with half the salt for 20 minutes until tender; drain.
Boil quail eggs for 4 minutes, cool, peel and halve.
Toast pumpkin seeds in a dry pan for 2 minutes and cool.
Wash and halve lettuce hearts and tomatoes. Divide between four plates with asparagus and eggs.
Whisk oil, balsamic vinegar and remaining salt. Dress and add the seeds.

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Ingredients

Method

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