Michael Roux served up tasty asparagus, tomatoes and artichokes with quail eggs on Michel Roux’s French Country Cooking.
The ingredients include: baby Violet artichokes, vegetable oil, onion, garlic, dry white wine, lemon juice, anchovies, vegetable stock, asparagus, cherry tomatoes, cooked quail eggs, fresh basil and chives.
Fresh bread to serve.
See recipes by Michel in his book titled: The French Kitchen: 200 Recipes From the Master of French Cooking available from Amazon now.
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