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#bettinerecipes

Warm salad with grilled asparagus, quail eggs, Bettine pearls and pine nuts

A fresh salad of grilled green asparagus, goat cheese and quail eggs. This brings spring to your plate!

  • Salad goat's cheese
  • vegetarian
  • Recipes
  • Salat
  • Side dishes
  • healthy
  • Salads
  • Spring
Total time 25 minutes

Ingredients

for 2 people
200 g green asparagus tips
5 quail eggs
100 g Bettine goat's cheese Pearls
20 g pine nuts
sprouts
0,5 lemon lemon zest
0,5 lemon lemon juice
2 tbsp olive oil
salt and black pepper, to taste

Preparation

    1. Boil the quail eggs for about 2.5 minutes and rinse them under cold water.
    2. Grill the asparagus for about 5 minutes on a dry pre-heated grill pan.
    3. Turn off the heat, squeeze the juice of half a lemon over the asparagus and drizzle with olive oil, salt and black pepper. Ladle them over in the hot pan so they are completely covered with the dressing. 
    4. Place the asparagus in a dish, top with the egg halves and sprinkle with the goat cheese pearls. 
    5. Decorate the dish with the pine nuts, sprouts and lemon zest. Season the dish with some more olive oil and salt.
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Bettine Pearls 100g

With Bettine goat's cheese Pearls Naturel you decorate your meal and spoil your taste buds. These little taste bombs will make your favourite dishes even tastier in no time. Sprinkle them on your salad, pizza, pasta or soup and enjoy their distinctive fresh and mild flavour. Made of 100% natural and pasteurised goat's milk. Handy for in your fridge and easy to reseal!

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