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.
Out in Palm Springs this dish just seemed to develop when Lady H just wanted a nice light lunch when Lord H was in the UK, it soon became a very popular appetiser for dinner.
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|Serving Size: 1 Serving (186g)|
|Recipe Makes: 4|
|Calories from Fat: 261 (85%)|
|Amt Per Serving||% DV|
|Total Fat 29g||39 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 15.9g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 245mg||75 %|
|Sodium 252.8mg||9 %|
|Potassium 333.9mg||9 %|
|Total Carbohydrate 5.5g||2 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 3.4g|
|Protein 7.8g||11 %|
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Calories per serving: 307
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