Dear readers of Papricannelle,
Are you enjoying this beautiful weather? I sure do, had a great run at my lunchbreak in the park and we are having dinner on the patio with my family. Today I am cooking asparagus with quail eggs. Every year asparagus signals the arrival of spring, with the high season going until end of June. You probably know that asparagus are rich in vitamins and minerals but did you know that quail eggs are very nutritious? Much smaller than a chicken egg, they contain more protein, vitamins B12, iron and phosphorus. I suggest you add a little vinegar in the cooking water of the quail eggs which will help peeling off the shell.
Ingredients (serves 2):
- 1 bunch of green asparagus, ends trimmed
- 8 quail eggs
- 1 tablespoon of white vinegar
- 8 slices of bacon
- olive oil
- Himalaya salt, pepper, peperoncino
- a touch of love
What you’ll need to do :
- Heat water in a saucepan with the vinegar to cook the eggs. They cook in a very short time, 3-4 minutes depending on how much you want the yolk to set. Cool the eggs down under cold water and clean them.
- Cook the cleaned asparagus spears in a saucepan of salty boiling water for 10-12 minutes or steam them in a steam cooker (I use a steam cooker since this way I keep more of the nutritional value of my veggies as well as their natural taste.) Also, don’t overcook the asparagus as you will continue cooking them in the frying pan.
- Lay 2 or 3 spears asparagus on a bacon slice and wrap the bacon around them to make bundles. Pour a few drops of olive oil in a hot frying pan and cook the bundles until the bacon is golden. Sprinkle with salt, pepper and peperoncino to taste.
- On a plate put 2 bundles of asparagus with its oil, add the halved quail eggs. Add some more olive oil and salt if needed. Perfect for a light dinner with a green salad!