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🍽️ Asparagus with Tomato Ricotta Cream and Quail Eggs

356 kcal · 30 min · 4 servings

Ingredients

• 2 kg asparagus
• salt
• 1 tbsp butter
• 200 g fresh ricotta (or quark)
• 3 tbsp white wine vinegar
• 5 tbsp olive oil
• 1 tbsp chicken broth (granulated)
• 4 tomatoes
• salt
• pepper (from the mill)
• 8 quail eggs
• 1 bunch basil

Instructions

1. 1. Put the ricotta into a bowl.
2. 2. Add the vinegar, the oil, and the chicken broth.
3. 3. Stir the ingredients with a spoon or whisk until the mixture is smooth and creamy.
4. 4. Score a small cross into the bottom of each tomato.
5. 5. Dip the tomatoes briefly into boiling water.
6. 6. Take them out immediately and place them in cold water to loosen the skin.
7. 7. Peel the skin off the tomatoes.
8. 8. Halve the tomatoes lengthwise.
9. 9. Remove the hard core.
10. 10. Dice the flesh into small cubes.
11. 11. Peel the onion.
12. 12. Dice the onion finely as well.
13. 13. Add the tomato cubes and the onion cubes to the ricotta mixture.
14. 14. Gently fold the cubes in.
15. 15. Season the cream with salt and pepper to your taste.
16. 16. Wash the asparagus under running water.
17. 17. Peel the asparagus from bottom to top.
18. 18. Cut off the woody lower ends.
19. 19. Bring water to a boil and add salt and the butter.
20. 20. Cook the asparagus in this water for about 18 minutes.
21. 21. Peel the quail eggs.
22. 22. Cut each egg in half.
23. 23. Wash the basil leaves.
24. 24. Chop the leaves finely.
25. 25. Take the asparagus out of the cooking water.
26. 26. Let the asparagus drain well.
27. 27. Plate the asparagus.
28. 28. Add the tomato ricotta cream.
29. 29. Place the halved quail eggs on top.
30. 30. Garnish the finished dish with the fresh basil.

Nutrition per serving

• kcal: 356
• Protein: 18 g · Fett/Fat: 25 g · Carbs: 15 g