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Recipe Categories: appetizer,main,side
dessert
drink
condiments,sauces,toppings

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Other Cuisine: cajun and creole, mediterranean, scandinavian, jewish

Must Include Ingredients:

 quail eggs
 asparagus

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Dietary Restrictions:

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picture of recipeGriddled asparagus with quail’s eggs and chorizo - olive magazine. | olivemagazine
chorizo sausage,    rapeseed oil,    shallot,    asparagus,    quail eggs,    mustard,    sherry vinegar
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 sala...


picture of recipeAsparagus With Quails Eggs And Prosciutto Recipe
truffle oil,    dry cured ham,    olive oil,    pepper,    asparagus,    tomato,    quail eggs,    salt,    lemon juice
Tender Char-Grilled Asparagus with Crisp Prosciutto Ham, Quail Eggs and an Indulgent Drizzle of truffle Oil, a Perfect Dinner Party Starter.
Peel the asparagus stalks, leaving the tips intact. Preheat...


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picture of recipeCrushed new potatoes and shoots
pea shoots,    petit pois,    olive oil,    pepper,    cress,    lemon,    potato,    spring onion,    asparagus,    quail eggs,    mustard,    salt
1. Add the potatoes to a pan of boiling salted water and simmer for 15-20 mins, until almost tender. Add the asparagus to the pan for 2 mins. Take the spears out and refresh them under cold water. Dra...


picture of recipeMini smoked haddock Scotch eggs with asparagus dippers & watercress mayonnaise recipe | BBC Good
butter,    sunflower oil,    watercress,    potato,    asparagus,    haddock,    quail eggs,    eggs,    mayonnaise,    bread crumbs,    lemon juice,    milk,    flour
Roll quail's eggs up in creamy smoked fish and potato for an impressive make-ahead weekend canape or starter, from BBC Good Food.
STEP 1   For the Scotch eggs, tip the potatoes into a large pan an...


picture of recipeAsparagus Flan | Martha Stewart
egg yolks,    heavy cream,    olive oil,    pepper,    asparagus,    spinach,    quail eggs,    eggs,    white vinegar,    sherry vinegar,    salt,    milk
Seasonal asparagus brings a delicately bright flavor to these elegant custard hors d'oeuvres from chef Pierre Schaedelin.
Instructions Checklist   Step 1   Preheat oven to 375 degrees.   Advertisemen...


picture of recipeSalmon, asparagus and quails’ eggs with tarragon dressing recipe - BBC Food
smoked salmon,    olive oil,    tarragon,    pepper,    celery salt,    lemon,    asparagus,    lettuce,    quail eggs,    mustard,    salt,    muscovado,    lemon juice
Cooling the quails’ eggs and peeling them immediately will help ensure a neat finish. But that’s the only fiddly part to this dainty and delicious starter.
Bring a pan of water to the boi...


picture of recipeSalmon fillets with herb sauce, quails' eggs and asparagus recipe - BBC Food
pepper,    parsley,    mint,    dill,    chives,    lemon,    asparagus,    salmon,    quail eggs,    salt,    mayonnaise,    sugar,    creme freche,    yogurt (plain)
I love to serve a long platter of these salmon fillets for a summer buffet. They look so pretty and the flavour of the herb sauce really compliments the salmon. This would be the prefect main meal to ...


picture of recipeAsparagus Soup With Quails' Eggs Recipe by Veggie.Lover | ifood.tv
butter,    egg yolks,    cornstarch,    pepper,    nutmeg,    onion,    celery,    asparagus,    quail eggs,    salt,    sour cream,    cream,    water
GETTING READY   1. Prepare the asparagus by scraping the stems with a potato peeler. Take care not to damage the tips   2. Reserve 12 tips for the garnish   3. Cut the remaining tips into small pieces an...





The recipes shown can not be guaranteed to match all your search parameters. There will be some errors in our database, occasional errors in the text of the recipe (on the external website) we actually link to and differences of opinion on what ingredients we should exclude in our allergen groups (see here). You must personally check any recipes against your requirements, particularly dietary requirements.

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