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

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Serves 4

1 bunch small asparagus (the thinner the better!)


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.


You can swap in regular chicken eggs if you prefer.

Photography by Susanna Blaavarg

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