Directions:
- Peel the asparagus stalks, leaving the tips intact. Preheat a ridged griddle/grill. bruise the asparagus with olive oil and cook turning, for 3-4 minutes, until tender and charred. Season lightly and put to one side until cold. Cook the quails eggs in boiling water for 2 minutes, drain and plunge into cold water. Once cool peel and carefully halve the eggs. Grill the prosciutto slices until crisp and golden, leave to cool, then break in half. Whisk together the olive oil, lemon juice and salt and pepper.
- Arrange the asparagus, quails eggs and prosciutto slices on 4 serving plates, scatter over the diced tomatoes and spoon over the dressing add a generous drizzle of truffle oil and serve
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.77 Kcal (857 kJ) | ||
| Calories from fat | 168.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.75g | 29% | |
|---|---|---|---|
| Cholesterol | 227.88mg | 76% | |
| Sodium | 43.09mg | 2% | |
| Potassium | 355.92mg | 8% | |
| Total Carbs | 6.04g | 2% | |
| Sugars | 3.62g | 14% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 5.83g | 12% | |
| Vitamin C | 14.7mg | 25% | |
| Iron | 2.8mg | 15% | |
| Calcium | 44mg | 4% | |
| Amount Per 100 g | |||
| Calories | 105.34 Kcal (441 kJ) | ||
| Calories from fat | 86.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.65g | 29% | |
|---|---|---|---|
| Cholesterol | 117.23mg | 76% | |
| Sodium | 22.17mg | 2% | |
| Potassium | 183.1mg | 8% | |
| Total Carbs | 3.11g | 2% | |
| Sugars | 1.86g | 14% | |
| Dietary Fiber | 1.19g | 9% | |
| Protein | 3g | 12% | |
| Vitamin C | 7.6mg | 25% | |
| Iron | 1.4mg | 15% | |
| Calcium | 22.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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