Asparagus and baby prawn salad with quail eggs and parmesan wafer crostini

Asparagus baby prawn salad with quail eggs

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12 thin slices of baguette *
Olive oil for brushing
1 cup finely grated parmesan
Sea salt and freshly ground black pepper
2 bunches asparagus, blanched
8 quail eggs **
24 small cooked Australian prawns peeled and deveined
2 cups watercress sprigs

Herb Dressing

2 tablespoons chopped chives
2 tablespoons chopped parsley
2 tablespoons chopped mint
¼ cup olive oil
2 tablespoons white wine vinegar
1 tablespoon greek yoghurt

* crostini – thinly slice baguette, finely grate parmesan onto a tray. Brush baguette on both sides liberally with oil and coat in parmesan. Bake in 200ºC oven for 5 min or until golden.

** quail eggs – for soft boiled place in boiling water for 2 min 30 sec, remove place into iced water, peel and back into iced water.
To make the herb dressing: place chives, parsley, mint, oil, vinegar and yoghurt in a bowl and mix to combine.

Preheat oven to 200ºC.

Brush baguette slices with olive oil and press into parmesan, season with salt and pepper. Bake for 5 min or until golden and crisp.
Place quail eggs in boiling water for 2 ½ minutes, remove and place in iced water. Peel and place back into iced water.
Arrange watercress on a large platter top with asparagus, quail eggs, prawns and crostini. Drizzle with dressing to serve.

This recipe is also available in a free print-at-home recipe book.

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