Ingredients:
500g green asparagus
500g white asparagus
15-18 quail eggs
Chopped parsley
Olive oil
Salt & pepper
Process:
Peel the white white asparagus and cut of a bit from the bottom, the green asparagus just need to snap the ends off.
Place the asparagus in a tray and drizzle with olive oil and salt. Place the tray on the bbq or in the oven at 180 degrees Celsius for 5-10 minutes depending on oven, but the asparagus need to be crunchy.
Quail eggs need to boil for 3 min, quick pour cold water over and let sit for minimum 5 minutes in the cold water, the eggs can be a bit difficult to peel.
Place the asparagus on a serving tray drizzle a little olive oil and half the eggs and place on top of the asparagus drizzle the very fine chopped parsley and salt over to finish off with.
Serves 4
