Ingredients
- 12 Ounces asparagus spears, trimmed
- 1 Tablespoon olive oil
- salt and pepper, To Taste
- 12 Whole quail eggs
- 4 Slices prosciutto
- 2 Medium Fresh plum tomatoes, skinned, seeded and diced
- 3 Tablespoons extra virgin olive oil
- 2 Teaspoons lemon juice
- 1 Tablespoon truffle oil, for drizzling
Description
Tender Char-Grilled Asparagus With Crisp Prosciutto Ham, Quail Eggs And An Indulgent Drizzle Of Truffle Oil, A Perfect Dinner Party Starter. Out In Palm Springs This Dish Just Seemed To Develop When Lady H Just Wanted A Nice Light Lunch When Lord H Was
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