Vohn’s Vittles

victuals, vittles, food: my cooked-from-scratch recipes using natural ingredients

Sautéed garlic asparagus with quail’s eggs

on June 3, 2014

Hello dear reader,

The asparagus season here in the UK is short and sweet. Of course, we can now buy imported asparagus year-round in the supermarket but why would one want to when the taste is so inferior, after being flown halfway round the world? Much better to savour our couple of months of delicious local asparagus and then wait for the season to come around again next year, excitement building as the news spreads that local asparagus is on sale at our farm shops and markets.

Asparagus is delicious lightly cooked in salads and even seared on the barbecue. It is very quick to cook and so I’ve developed another of my 10-minute lunches, pairing the asparagus with delicious quail’s eggs, which are also quick to cook…

Apsaragus and quails eggs

Sautéed garlic asparagus with quail’s eggs – recipe
– 1 bunch asparagus
– 1 tbsp oil
– 2 cloves garlic, crushed
– 1 tbsp freshly squeezed lime juice (optional)
– 3 quails eggs

1) Trim the woody ends from the asparagus and discard.

asparagus woody base

asparagus tips

2) Heat the oil in a frying pan over a medium heat and sautée the asparagus for about four minutes. Add the crushed garlic and cook for another minute. Add the lime juice – this is optional but it does give a nice zing.

3) Poach the quail’s eggs while the asparagus is cooking.
Opening quail’s eggs can be fiddly. The easiest way is to make a small slit in the shell with a small knife and then open up the shell and gently drop the egg into a small dish or ramekin. Once all the quail’s eggs are open, drop them gently one by one into hot, not quite boiling, water. Poach for one minute for runny yolks and a little longer if you like them firmer. Lift out with a slotted spoon.

4) Serve the asparagus with the cooking juices drizzled over and top with the poached quail’s eggs.

Apsaragus and quails eggs

Enjoy your quick and delicious seasonal lunch!

Quail’s eggs are so tasty and quick that they also feature in another of my 10-minute lunches, Green Bean and Hazelnut Salad with Quail’s Eggs.

Green bean and hazelnut salad with poached quails eggs

click the pic to see my recipe



12 Responses to “Sautéed garlic asparagus with quail’s eggs”

  1. Aunt Bee says:

    I love ANYTHING with asparagus! This looks SO GOOD! <3

    • Vohn says:

      Thanks Brandi. We are coming to the end of asparagus season here, so I really must make this again soon before I have to wait for a whole year! 🙂

  2. Ah, asparagus, beautiful in-season asparagus!

  3. Love asparagus!! Great presentation!

  4. Mmm I love soft centered quail eggs and they’re perfect to go with asparagus! 😀

  5. Kecia says:

    I adore asparagus! I have never had quail eggs, though… this looks very intriguing! Very nice!

    • Vohn says:

      Thanks Kecia! I first tried quail’s eggs about a year ago. They are delicious and well worth seeking out. I usually have a box of them on hand now. 🙂

Leave a Reply

Your e-mail address will not be published. Required fields are marked *

  • #SaveTheDay #TasteScotland #WorldCup2014 Alphabakes awards Baking BloggerChallenge botany CalendarCakes chocolate christmas cocktail Competitions Cooking culture dessert Diet Doctor Who Dr Who Eco entertainment Food Freebies garden GBBO Gifts Giveaway Handmade Health healthy herbs Hobbies Hopetoun Mackays MadeWithLoveMondays Nostalgia Outdoors plants recipe review ScotFood Scotland Scrumptious Saturdays vegan vegetarian