Quail Eggs and asparagus
Member recipe

Quail Eggs and asparagus

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Serves 8

starter salad

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  • Ingredients
  • 1 hard-boiled egg
  • 150 ml olive oil
  • 10 green olives, stoned
  • 1 tbsp white wine
  • 1 tbsp white wine vinegar
  • 1 tbsp chopped parsley
  • 1 tbsp chopped marjoram
  • 1 kg asparagus, trimmed
  • 16 quail eggs
  • 1 lettuce heart, shredded
  • Salt and pepper


    Method Shell the hard-boiled egg, then halve and scoop out the yolk into a bowl. Add the olive oil, olives, wine and vinegar, season with salt and pepper, pour in 3 tbsp of water and blend with a fork until thoroughly combined. Sprinkle over the parsley and marjoram and set the sauce aside. Trim the asparagus spears to the same length and tie in a bundle with kitchen string. Bring a tall pan of lightly salted water to the boil. Add the asparagus, standing it upright with the tips protruding above the water level. Cover and simmer for 15 minutes, or until tender. Lift out and drain on kitchen paper. Put the quail eggs into a pan of cold water, bring to the boil and boil for 4 minutes. Remove from the heat, drain off the hot water, cover with cold water and leave to cool. When cold, carefully shell and cut in half. Make a bed of lettuce in the centre of a serving plate. Place the halved quail eggs on top. Slice the asparagus spears lengthways and arrange them around the sides to resemble a nest. Pour over the sauce and serve.

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