zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chargrilled Asparagus with Lime and Chervil Dressing

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Chargrilled Asparagus with Lime and Chervil Dressing

    Serves: 4

    Ingredients

    • 8 quail's eggs
    • 3 tablespoons freshly squeezed lime juice
    • 8 tablespoons olive oil
    • 700g asparagus spears
    • Small bunch of chervil, broken into small fronds
    • Maldon Salt
    • pepper

    Method

    1. Boil the eggs for one minute, then run under cold water until cool. Using a serrated knife, cut the eggs in half, through the shell - you can peel them if this worries you.
    2. Add salt to taste to the lime juice and stir until it dissolves. Add 5 tablespoons of the olive oil and some freshly ground pepper and whisk together.
    3. Preheat the barbecue or griddle pan. To make the asparagus easier to handle, skewer the spears together in portions. Brush lightly with the remaining olive oil and char-grill for 2-3 minutes on each side, or until they are golden brown and just tender (they should retain some crunch).
    4. Place the asparagus and quail's eggs on a serving plate, drizzle with the lime dressing, scatter with chervil leaves and serve.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars