The herbaceous characters of sauvignon blanc is a great match with asparagus.RECIPE: Broad beans and asparagus with quail eggs
Serves 41 dozen quail eggs, cooked
100g goat’s cheeseDressing:
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.
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