Perfect on its own as a light summer salad or make this salad part of a gourmet feast together with our "Rolled turkey breast with prawn mouse filling and creamy brandy (eggnog) and tarragon sauce".
To make the herb dressing, place chives, parsley, mint, oil, vinegar and yoghurt in a bowl and mix to combine.
Preheat oven to 200ºC.
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.
Place quail eggs in boiling water for 2 ½ minutes, remove and place in iced water. Peel and return to iced water until completely cooled.
Arrange watercress on a large platter top with asparagus, quail eggs, prawns and crostini. Drizzle with dressing to serve.