- 130g asparagus
- 75g sprouts (I’ve used onion and radish seed sprouts)
- 12 quail’s eggs
- Approx. 60g Castello Matured Cheddar
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.