Asparagus salad with prosciutto

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Serves 4

Preparation time
less than 30 mins

Cooking time
less than 10 mins








Ingredients

For the dressing25ml/1fl oz white wine vinegar150ml/5¼fl oz olive oilsalt and freshly ground black pepperFor the asparagus30-40 asparagus spears, depending on their sizeolive oil, for drizzling8 quails' eggsTo serve8 slices prosciuttoparmesan cheese, cut into shavings with a vegetable peeler

Method

1. For the dressing, whisk the vinegar, olive oil and a pinch of salt and some freshly ground black pepper together in a bowl and put to one side.2. For the asparagus, heat a griddle pan and, when hot, drizzle in a little oil. Remove the hard ends of the asparagus. Lay the spears on the griddle and cook in batches for 2-3 minutes, or less if the spears are particularly thin. Do not let the spears get too dark on the griddle - they should still be green so that the flavour of the asparagus comes through.3. Transfer the asparagus to a plate, season it with salt and pepper and pour a little of the dressing over. Cover the plate with cling film and allow the asparagus to finish cooking in the steam for a few minutes.4. Meanwhile, heat a little oil in a small non-stick frying pan. Crack the quails' eggs into the pan and fry for 1-2 minutes until cooked. 5. Divide the asparagus among four serving plates. Arrange the prosciutto on the side and scatter with the parmesan shavings.6. To serve, place the quails' eggs on top, season with salt and freshly ground black pepper and drizzle with a little of the remaining dressing.Tip: To make shavings of parmesan cheese, hold the wedge of cheese in your hand and run a vegetable peeler along the side.