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🍽️ Crispy Chard and Asparagus Salad with Quail Eggs

189 kcal · 30 min · 4 servings

Ingredients

• 1 kg green asparagus
• 4 tbsp olive oil
• powdered sugar (for dusting)
• 100 ml vegetable broth
• 8 quail eggs
• 250 g young chard leaves
• 1 shallot
• 1 tsp hot mustard
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the bottom two-thirds of the green asparagus spears.
2. 2. Heat two tablespoons of hot oil in a pan.
3. 3. Add the peeled asparagus to the pan and sauté briefly.
4. 4. Lightly dust the asparagus with powdered sugar.
5. 5. Let the asparagus caramelize slightly.
6. 6. Deglaze the mixture with the broth.
7. 7. Cover the pan and simmer the asparagus on low heat for about 10 minutes until tender.
8. 8. Boil the quail eggs until soft-boiled (jammy).
9. 9. Immediately shock the eggs in cold water.
10. 10. Carefully peel the quail eggs.
11. 11. Halve the peeled quail eggs.
12. 12. Wash the chard thoroughly.
13. 13. Remove the tough stems and coarse leaf parts from the chard.
14. 14. Dry the chard well.
15. 15. Peel the shallot.
16. 16. Finely chop the shallot.
17. 17. Arrange the stewed asparagus on the plates.
18. 18. Whisk the remaining cooking liquid with the chopped shallots.
19. 19. Stir in the mustard and the remaining olive oil into the sauce.
20. 20. Season the sauce with lemon juice, salt, and pepper.
21. 21. Fold the prepared chard into the sauce.
22. 22. Place the chard salad on top of the asparagus.
23. 23. Place the halved quail eggs on top.
24. 24. Serve the salad immediately.

Nutrition per serving

• kcal: 189
• Protein: 9 g · Fett/Fat: 13 g · Carbs: 10 g