Charred asparagus and quail's eggs with peas and lime vinaigrette is spring on a plate — blistered spears, jammy little eggs, sweet peas, and a sharp lime dressing that ties it all together. It reads far fancier than its 35 minutes suggest. Pea shoots on top are optional but worth it.
There’s something truly special about asparagus season—it’s a fleeting moment of vibrant, green goodness that deserves to be celebrated! While the classic pairing of asparagus and eggs is a match made in heaven, I love to give it a sophisticated twist. Using delicate quail’s eggs transforms this simple dish into an elegant starter, perfect for impressing guests. A bright, zesty lime vinaigrette cuts through the richness, and a scattering of fresh pea shoots adds a final touch of summer. It’s a simple, beautiful way to enjoy the best of the season.
Ingredients
• For the Zesty Lime Vinaigrette
• 1 lime, finely grated zest and juice
• ½ tsp caster sugar
• 1 pinch sea salt
• 100ml (3.4 fl oz) / ½ cup sunflower oil
• For the Salad
• 24 quail’s eggs
• 2 bunches fresh asparagus
• 250g (8.8 oz) / 1½ cups frozen peas
• Sunflower oil, for drizzling
• Sea salt and caster sugar, to taste
• Fresh pea shoots, for garnish (optional)
Instructions
1. Method
2. First, make the vinaigrette. In a small bowl, whisk together the lime zest, lime juice, ½ tsp caster sugar, and a pinch of sea salt until dissolved. Slowly drizzle in the sunflower oil while whisking continuously to create a smooth emulsion. Set aside.
3. Bring a medium saucepan of water to a rolling boil and prepare a separate bowl of ice-cold water. Carefully lower the quail’s eggs into the boiling water and cook for exactly 2 minutes and 45 seconds.
4. Using a slotted spoon, immediately transfer the cooked eggs to the bowl of ice water to halt the cooking process. Once the eggs are completely cool, carefully peel them.
5. Preheat your oven to 120°C (250°F) / 100°C (210°F) fan / gas mark ½.
6. Prepare the asparagus by snapping or slicing off the tough, woody bottom 2cm of each spear.
7. Heat a large griddle pan or dry frying pan over high heat. Once searingly hot, add the asparagus in a single layer (you may need to work in batches) and char on all sides until lightly scorched.
8. Transfer the charred asparagus to a shallow baking tray, drizzle with a little sunflower oil, and place in the preheated oven for 5 to 8 minutes to finish cooking through.
9. While the asparagus is in the oven, place the frozen peas in a heatproof bowl. Add a small sprinkle of salt and sugar to enhance their sweetness, then cover generously with freshly boiled water from a kettle. Let them sit for a few minutes until you are ready to serve.
10. To assemble, drain the peas well and divide them among four plates. Arrange the warm, charred asparagus spears on top. Give the vinaigrette a final whisk and spoon it over the vegetables. Finish by placing 5-6 quail’s eggs on each plate and sprinkling with a final pinch of sea salt.
Nutritional Information
• (per serving)
• Calories: 450 kcal
• Protein: 15g
• Carbohydrates: 12g
• Fat: 38g
• Fiber: 6g
Pro Tips
• No quail’s eggs? Soft-boiled hen’s or duck’s eggs work beautifully. You can also poach them for a different texture.
• For a beautiful, summery finish, garnish the salad with a handful of fresh pea shoots just before serving.
• Serve with a side of crusty bread to mop up the delicious lime vinaigrette and runny egg yolks.
• To get the eggs into the boiling water quickly and safely, place them all on a large slotted spoon or in a small sieve to lower them in at once.
FAQ
Q: Can I make this asparagus salad vegan
A: Yes, to make this recipe vegan, simply replace the quail’s eggs. For a similar rich texture, you can use pan-seared tofu cubes, marinated chickpeas, or small, boiled new potatoes. Ensure your caster sugar is certified vegan (bone-char free).
Q: Is this a high-protein vegetarian meal
A: With 15g (0.53 oz) of protein per serving from the quail’s eggs and peas, this salad is a good source of vegetarian protein. To boost the protein content further, consider adding a sprinkle of toasted almonds, sunflower seeds, or some crumbled feta cheese if you eat dairy.
Q: What can I use instead of quail’s eggs in this vegetarian recipe
A: If you can’t find quail’s eggs, a soft-boiled hen’s egg (cooked for about 6-7 minutes) or a duck’s egg works beautifully. For a different texture, you could also use a poached egg. Slice larger eggs in half or quarters before arranging on the salad.
Q: How do I store leftover charred asparagus salad
A: For best results, store the components separately in airtight containers in the refrigerator. The vinaigrette will last for up to 3 days, while the cooked asparagus, peas, and peeled eggs are best eaten within 24 hours. Reassemble and dress the salad just before eating.
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Charred Asparagus and Quail's Eggs with Peas and Lime Vinaigrette
Ingredients
Method
- Method
- First, make the vinaigrette.
- In a small bowl, whisk together the lime zest, lime juice, ½ tsp caster sugar, and a pinch of sea salt until dissolved. Slowly drizzle in the sunflower oil while whisking continuously to create a smooth emulsion.
- Set aside.
- Bring a medium saucepan of water to a rolling boil and prepare a separate bowl of ice-cold water. Carefully lower the quail's eggs into the boiling water and cook for exactly 2 minutes and 45 seconds.
- Using a slotted spoon, immediately transfer the cooked eggs to the bowl of ice water to halt the cooking process.
- Once the eggs are completely cool, carefully peel them.
- Preheat your oven to 120°C (250°F) / 100°C fan / gas mark ½.
- Prepare the asparagus by snapping or slicing off the tough, woody bottom 2cm of each spear.
- Heat a large griddle pan or dry frying pan over high heat.
- Once searingly hot, add the asparagus in a single layer (you may need to work in batches) and char on all sides until lightly scorched.
- Transfer the charred asparagus to a shallow baking tray, drizzle with a little sunflower oil, and place in the preheated oven for 5 to 8 minutes to finish cooking through.
- While the asparagus is in the oven, place the frozen peas in a heatproof bowl.
- Add a small sprinkle of salt and sugar to enhance their sweetness, then cover generously with freshly boiled water from a kettle.
- Let them sit for a few minutes until you are ready to serve.
- To assemble, drain the peas well and divide them among four plates.
- Arrange the warm, charred asparagus spears on top. Give the vinaigrette a final whisk and spoon it over the vegetables.
- Finish by placing 5-6 quail's eggs on each plate and sprinkling with a final pinch of sea salt.
