Inspired by last week's recipe, we decided to bring you another quick and easy meal that we love to make during spring.
This roasted asparagus salad uses just a few ingredients, but it is packed with flavor thanks to the roasted prosciutto shards and fresh herbs. We think this dish is best eaten warm, but it can also be prepared in advance and served at room temperature.
15 g (1 teaspoon) olive oil
bunch asparagus, woody ends trimmed
8 quail eggs
8 thin slices prosciutto or pancetta
60 g (4 tablespoons) mayonnaise
30 g (2 tablespoons) organic yogurt
15 g (1 tablespoon) lemon juice
Freshly ground black pepper
10 g (1/4 oz) fresh dill, coarsely chopped
10 g (1/4 oz) fresh chives or parsley, coarsely chopped