Warm salad with grilled asparagus, quail eggs, goat's cheese pearls and pine-tree-nuts

number of people

2 persons Serves 2

preparation time

25 minuten PT25M


  • Young asparagus (tail parts) – 200 g
  • Quail eggs – 5 pcs
  • Bettine Pearls – 100 g
  • Pine-tree-nuts – 20 g
  • Micro greens
  • Lemon zest – ½ lemon
  • Lemon juice – ½ lemon
  • Olive oil – 2 tb sp
  • Salt
  • Black pepper

kitchen equipment


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

Boil quail eggs for about 2.5-3 minutes and rinse them under cold water. Grill young asparagus on a dry preheated grill-pan for about 5 minutes. Turn off the heat, squeeze the juice of a half of a lemon on top of the asparagus, sprinkle them with olive oil, salt and black pepper. Toss them in a warm pan in order to cover them with the dressing. Place the asparagus in a dish, put egg halves and cheese pearls on top. Decorate the dish with the nuts, greens and lemon zest. Adjust the dish with some more olive oil and salt.

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