Olive Magazine

Griddled asparagus with quail’s eggs and chorizo

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 8

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.

Nutrition:
NutrientUnit
kcal180
fat14.3g
saturates0g
carbs3.1g
sugars0g
fibre2.6g
protein9.2g
salt0.5g
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Ingredients

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

dressing

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

Method

  • 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.

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