Asparagus, tomato and bread salad with soft boiled quails eggs Recipe

Asparagus, tomato and bread salad with soft boiled quails eggs Recipe

  • 100g/3½oz asparagus, halved
  • small handful fresh coriander, chopped
  • 2 tomatoes, sliced
  • 4 tbsp olive oil
  • 2 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 lime, juice only
  • 2 slices crusty white bread, cut into cubes
  • ½ banana shallot, finely sliced
  • salt and freshly ground black pepper
  • 4 quails' eggs
  1. Place all the ingredients except the quails' eggs into a large bowl and stir well.
  2. To soft boil the quails' eggs, place the eggs into a saucepan of boiling water for just over two minutes. Remove from the pan with a slotted spoon and run under cold water for a minute. Peel the eggs and cut them in half.
  3. To serve, spoon the salad onto a serving plate and garnish with the halved quails' eggs.
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