Asparagus, Jamón and Quail’s Egg

Preparation info

  • Makes

    8

    • Difficulty

      Easy

Appears in

Morito

By Samantha Clark and Samuel Clark

Published 2014

  • About

Ingredients

  • 4 blanched asparagus spears, each cut into quarters
  • 16 small, thin slices of jamón
  • 8 quail’s eg

Method

Spike 2 pieces of asparagus, 2 slices of jamón and 2 quail’s egg halves alternately on each cocktail stick. Finish with a tiny dollop of alioli or mayonnaise on the quail’s eggs, drizzle with a little olive oil and season with salt.