Asparagus with Soft Boiled Quail Eggs & Chilli Dressing
- 8 stems of asparagus
- 2 quail’s eggs
- salt & pepper
- 100g fresh watercress
For the dressing:
- 1 tbsp white wine vinegar
- 1/2 tsp chilli flakes
- 1/2 lemon (zest & juice)
- 4 tbsp olive oil
- 1 tbsp honey
To cook the asparagus place in a steamer until just cooked then place in ice water to stop cooking.
Mix lemon juice and zest with vinegar and chilli flakes. Add the oil little by little. Add the honey. Stir. Season with salt & pepper, then set aside.
Put a small pan of water on the hob, bring to the boil then add your quails’ eggs and cook for 2 minutes 15 seconds, then put into ice water for 5 minutes. After 5 minutes peel the eggs in the water (to make it easier).
Put your watercress in a bowl, slice your asparagus into 3 pieces per stem, now drizzle the watercress and asparagus with the chili dressing and then lightly season. Very carefully slice your quail eggs in half, then add them to the plate with the asparagus and watercress.
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