The richness of the quail eggs are perfect with the fresh asparagus and spicy dressing.

Serves 4

1 bunch small asparagus (the thinner the better!)

salt

leaves from one bunch of celery

8 quail eggs, boiled for 1 1⁄2 minutes, peeled, and cut in half

5 tablespoons olive oil

1 tablespoon lemon juice

pinch of red chili flakes

  1. Bring a large pot of water to boil.
  2. Add 1 teaspoon salt.
  3. Break off the lower part of the asparagus (it will break naturally where it’s tough).
  4. Boil for tops of the asparagus 30 seconds, and place in a bowl filled with ice water.
  5. Drain, and place asparagus on plates with the celery leaves.
  6. Add boiled quail eggs.
  7. In a small bowl, whisk together oil, lemon, and chili flakes, and season with salt and pepper.
  8. Drizzle over the salad.

TIP:

You can swap in regular chicken eggs if you prefer.

Photography by Susanna Blaavarg

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