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