Griddled asparagus with quail’s eggs and chorizo

  • serves 8
  • Easy

A simple dinner-party starter. Once the egg, asparagus and chorizo are cooked, it's a quick an easy assembly job. Quail’s eggs are a bit fiddly to peel but they look very pretty in this salad. If you want to use hen’s eggs, cook 6 in boiling water for 7 minutes then cool in iced water and peel and quarter to serve.



  • asparagus 3 fat bunches, about 300g each
  • chorizo 60g pack, cut into pieces
  • quail’s eggs 12


  • sherry vinegar 3 tbsp
  • rapeseed oil 5 tbsp
  • Dijon mustard 1 tsp
  • shallot 1, thinly sliced


  • Step 1

    Blanch the asparagus in boiling salted water for 3 minutes then drain and cool in a bowl of iced water.

  • Step 2

    Cook the chorizo in a little oil in a non-stick pan until crisp.

  • Step 3

    Cook the quail’s eggs in boiling water for exactly 2 minutes. Drain and cool in a bowl of iced water. Carefully peel the quails eggs – it’s tricky but be patient – the shells will come off in large pieces.

  • Step 4

    Heat a griddle pan then toss the asparagus with a little oil and season. Griddle in batches until lightly charred once cooked.

  • Step 5

    Whisk the dressing ingredients. Toss the asparagus in half of it and arrange the spears on 1 or 2 platters. Halve the eggs and add them to the platter with the chorizo. Spoon over the rest of the dressing and serve.

Nutritional Information

  • Kcals 180
  • Carbs 3.1g
  • Protein 9.2g
  • Fat 14.3g
  • Salt 0.5g
  • Fibre 2.6g