Asparagus, quails egg salad


I thought I’d do something a little Eastery for this week. Asparagus and quails eggs salad. This is wonderfully simple and a lovely one to serve as a starter or alongside a light lunch. It’s a cold salad too so feel free to make it all ahead of time and just finish it with dressing before serving.


| serves 4 as a starter or side |

  • One bunch asparagus

  • One box 12 quails eggs

  • 1 bag/box pea-shoots, watercress or corn lettuce

  • 3 tbsp olive oil

  • 1 tbsp apple cider vinegar

  • heaped tsp Dijon mustard

  • Method

  • Wash and dry salad.

  • Bring water to the boil and boil quails eggs for 2.5 minutes. Have a bowl of ice water nearby ready. Drain the eggs and plunge into the ice water. Leave for five mins before gently peeling.

  • Trim the very woody ends of your asparagus before blanching them for 3-4 minutes. Drain in cold water and leave in cold water until cool. Pat dry using a clean tea towel.

  • Arrange salad on a large serving platter followed by the asparagus.

  • Whisk together the olive oil, cider vinegar and mustard and drizzle over.

  • Slice the quails eggs and dot evenly over the salad followed by a good pinch of flakey sea salt.

Alexandra Dudley