Salad with asparagus and quail eggs

00503 SALAD with asparagus and QUAIL EGGS 4-6 PEOPLE INGREDIENTS 200 g of seasonal salad, asparagus tips, 16 12 quail eggs, 1 ripe tomato and hard, 1 bunch of parsley, 4 Tablespoons extra virgin olive oil, 2 tablespoons of lemon juice, a pinch salt and pepper.

PROCEDURE Prepare the salad, wash it thoroughly, drain and dry it gently with a cloth.

Cook steamed asparagus tips, make firm the quail eggs and Peel.

Scalded tomatoes in boiling water, drain, remove skin and seeds and split it into small cubes.

Arrange on serving dish salad, lay over the tips of asparagus, put the tomato cubes and put in the Center the quail eggs.

When serving the salad, sprinkle with a prepared sauce in a small bowl, melt the salt with lemon juice, add the oil and emulsify beating them together with a fork, add the chopped parsley.