Guinea fowl egg and asparagus salad

Serves 4

Mark Hi
Saturday 23 April 2011 00:00
Comments

Guinea fowl eggs are about the size of a bantam egg, which is two-thirds the size of a hen's egg. Pheasant eggs are a similar size, but a bit of a pain to peel.

4 guinea fowl eggs
250g asparagus with the woody ends removed
A couple of handfuls of small tasty salad leaves and herbs
Salt and freshly ground black pepper

For the dressing

¾tbsp sherry vinegar
3tbsp walnut oil

Bring a pan of water to the boil, carefully lower in the guinea fowl eggs and soft boil for 3 minutes, then run under the cold tap for a few minutes until they are cool enough to handle. Carefully shell them and put to one side. Cook the asparagus in boiling, salted water for 2-3 minutes, or until tender, then drain.

To serve, whisk the sherry vinegar and walnut oil together and season to taste. Cut the asparagus into 3 on the angle and arrange on serving plates with the leaves. Place the guinea fowl egg in the centre and spoon over the dressing.

Register for free to continue reading

Registration is a free and easy way to support our truly independent journalism

By registering, you will also enjoy limited access to Premium articles, exclusive newsletters, commenting, and virtual events with our leading journalists

Already have an account? sign in

By clicking ‘Register’ you confirm that your data has been entered correctly and you have read and agree to our Terms of use, Cookie policy and Privacy notice.

This site is protected by reCAPTCHA and the Google Privacy policy and Terms of service apply.

Join our new commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in