Bird’s nests with quail's eggs and cheddar

1 serving
  • 130g asparagus
  • 75g sprouts (I’ve used onion and radish seed sprouts)
  • 12 quail’s eggs
  • Approx. 60g Castello Matured Cheddar
  • Pepper
Bird’s nests with quail's eggs and cheddar


1.Blanch the asparagus briefly in boiling water for approx. 2 min., then set aside to cool.

2.Boil the eggs for 3 min.

3.Cut the asparagus and cheddar into thin strips (it’s easiest to use a peeler).

4.Layer the dish on small plates. Place asparagus on the bottom, then top with the shoots shaped like a little nest. Then top with cheddar and a couple of eggs. Finish with a sprinkle of freshly ground pepper.

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