The herbaceous characters of sauvignon blanc is a great match with asparagus.

RECIPE: Broad beans and asparagus with quail eggs

Serves 4

1 dozen quail eggs, cooked
400g broad beans
1 cup peas, fresh or frozen
400g white asparagus, trimmed
400g green asparagus, trimmed
1 cup fresh sourdough breadcrumbs
3 tbsp extra virgin olive oil
100g good-quality prosciutto or ham, cut into thin strips

100g goat’s cheese

Dressing:
3 tbsp extra virgin olive oil
1 tbsp verjuice
1 tsp Dijon mustard

pinch sea salt

Shell cook the quail eggs and cut in half. Set aside.

Cook broad beans, peas and asparagus in a big pot of boiling salted water for 3 minutes. Drain and refresh under cold water. Peel the broad beans.

Cook the breadcrumbs in a frypan with oil on high to crisp and brown.

Assemble the broad beans, asparagus, peas and quail eggs. Scatter over prosciutto, followed by the breadcrumbs and goat’s cheese.

Combine dressing ingredients well and drizzle over.