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🥗 Fresh green asparagus and spinach salad with fried quail eggs

160 kcal · 30 min · 4 servings

Ingredients

• 500 g green asparagus
• 300 g young spinach
• 8 quail eggs
• butter
• salt
• pepper (freshly ground)
• olive oil
• 2 tbsp lemon juice

Instructions

1. 1. Thoroughly wash the green asparagus.
2. 2. Cut off the woody lower ends of the asparagus stalks.
3. 3. Bring water to a boil and add some salt.
4. 4. Add the asparagus to the boiling water.
5. 5. Cook the asparagus for 8 minutes (this is called blanching).
6. 6. Remove the asparagus from the water.
7. 7. Let the asparagus drain well.
8. 8. Let the asparagus cool down completely.
9. 9. Clean the spinach of any bad leaves.
10. 10. Wash the spinach thoroughly.
11. 11. Spin the spinach dry.
12. 12. Put 5 tablespoons of olive oil into a bowl.
13. 13. Add lemon juice.
14. 14. Add 2 tablespoons of cold water.
15. 15. Season the sauce with salt.
16. 16. Season the sauce with pepper.
17. 17. Whisk all ingredients together to form a homogeneous sauce.
18. 18. Heat 1 tablespoon of butter in a pan.
19. 19. Carefully slide the quail eggs into the hot pan.
20. 20. Season the eggs with salt.
21. 21. Season the eggs with pepper.
22. 22. Fry the eggs over low heat until they are fried eggs.
23. 23. Place the cooled asparagus into the serving bowls.
24. 24. Place the raw spinach into the serving bowls.
25. 25. Drizzle the prepared sauce over the asparagus and spinach.
26. 26. Place the fried quail eggs on top of the salad.
27. 27. Serve the salad immediately.

Nutrition per serving

• kcal: 160
• Protein: 7 g · Fett/Fat: 13 g · Carbs: 4 g