Recipe uploaded by

0 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Video tutorial: Griddling vegetables & fish

1. Toss the asparagus and fennel in 2 tbsp of olive oil and season. Heat a ridged griddle pan and cook the vegetables on both sides until tender.
2. Whisk together 3 tbsp olive oil, the sherry vinegar and mustard.
3. Divide the asparagus and fennel between plates with the quails eggs, almonds, rocket and caper berries. drape over the Parma ham, scatter with chopped parsley and drizzle over dressing. Serve with the toasted ciabatta.

Per serving

192 kcalories, protein 7.7g, carbohydrate 3.4g, fat 16.4 g, saturated fat 1.5g, fibre 3.5g, salt 0.18 g

http://www.bbcgoodfood.com/recipes/10944/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 bunches asparagus , trimmed
• 3 small heads fennel , trimmed and thinly sliced through the root
• olive oil
• 2 tbsp sherry vinegar
• 1 tsp Dijon mustard
• 12 quail's eggs , soft boiled, peeled and halved
• 100g marcona or regular almonds , roughly chopped
• 2 handfuls wild rocket
• 8 caper berries
• 8 slices Parma ham or Serrano ham (optional)
• a handful flat-leaf parsley , chopped
• 1 ciabatta , sliced and toasted, to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 2 bunches asparagus , trimmed
• 3 small heads fennel , trimmed and thinly sliced through the root
• olive oil
• 2 tbsp sherry vinegar
• 1 tsp Dijon mustard
• 12 quail's eggs , soft boiled, peeled and halved
• 100g marcona or regular almonds , roughly chopped
• 2 handfuls wild rocket
• 8 caper berries
• 8 slices Parma ham or Serrano ham (optional)
• a handful flat-leaf parsley , chopped
• 1 ciabatta , sliced and toasted, to serve

Per serving

192 kcalories, protein 7.7g, carbohydrate 3.4g, fat 16.4 g, saturated fat 1.5g, fibre 3.5g, salt 0.18 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk