IHCC - Broccoli, Carrot and Quail Eggs (Yotam Ottolenghi)
My Time in the Kitchen
My Time in the Kitchen
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  • 400 g medium asparagus, woody ends removed (net weight)
  • Olive oil
  • ¾ tsp celery salt (or fine sea salt)
  • 12 quail eggs
  • 10 g celery leaves, roughly chopped (ie from about one head of celery)
  • 2 tsp lemon juice
  • Black pepper



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