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

Yields1 ServingPrep Time15 minsCook Time10 minsTotal Time25 mins

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".

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
 8 quail eggs **
 2 cups watercress sprigs
 2 bunches asparagus, blanched
 24 small cooked Australian prawns peeled and deveined
Herb Dressing
 2 tbsp chopped chives
 2 tbsp chopped parsley
 2 tbsp chopped mint
 ¼ cup olive oil
 2 tbsp white wine vinegar
 1 tbsp greek yoghurt
Herb Dressing
1

To make the herb dressing, place chives, parsley, mint, oil, vinegar and yoghurt in a bowl and mix to combine.

* Crostini
2

Preheat oven to 200ºC.

3

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
4

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.

Salad
5

Arrange watercress on a large platter top with asparagus, quail eggs, prawns and crostini. Drizzle with dressing to serve.

Serves 4.