Emily Hartwood This Mary Berry Asparagus and Quails’ Egg Salad is a sophisticated and light recipe, which features tender green asparagus and marinated roasted artichokes. It’s a chic summer starter, ready in about 15 minutes.
Mary Berry Asparagus and Quails’ Egg Salad Ingredients
- 12 quails’ eggs
- 18 asparagus spears (medium thickness)
- 1 x 340g jar roasted artichoke hearts in oil (quality matters here)
- 1 tbsp balsamic vinegar
- 30g (1 oz) Parmesan cheese shavings
- Salt and freshly ground black pepper
- Crusty rolls, to serve
How To Make Mary Berry Asparagus and Quails’ Egg Salad
- Boil the eggs: Place the quails’ eggs in a small saucepan and cover with cold water. Bring to a boil over medium-high heat. As soon as the water begins to bubble, start timing and boil for exactly 3 minutes. (This yields a set white but slightly soft yolk).
- Cool and peel: Immediately drain the eggs and rinse them under cold running water or plunge into an ice bath to stop the cooking. Peel them immediately; the shells come off easiest when the eggs are still slightly warm but the surface is wet. Cut each egg in half lengthways.
- Prep the asparagus: Snap off the woody ends of the asparagus spears. If the stems are thick, use a potato peeler to peel the bottom half of the stalks. Cut the spears into 5 cm (2 in) lengths.
- Blanch the asparagus: Bring a pan of salted water to a boil. Add the asparagus pieces and cook for about 2 minutes until they are bright green and only just tender (al dente). Do not overcook. Drain into a sieve and rinse thoroughly under cold running water to stop the cooking and set the color. Pat dry with kitchen paper.
- Prep the artichokes: Drain the artichoke hearts, but reserve the oil from the jar—this is flavorful and will be the base of your dressing. Cut the artichoke hearts in half lengthways.
- Make the dressing: In a small bowl or jar, whisk together 3 tablespoons of the reserved artichoke oil with the 1 tablespoon of balsamic vinegar. Season generously with salt and black pepper.
- Assemble and serve: Divide the artichoke halves and asparagus pieces among six serving plates. Top each serving with four quails’ egg halves. Drizzle the dressing over the salad just before serving. Scatter the Parmesan shavings over the top and serve with crusty rolls.
Recipe Tips
- Peeling quails’ eggs: These delicate eggs can be tricky. Tap the egg gently all over to crack the shell, then start peeling from the wider end where the air pocket is. The membrane usually pulls the shell off in strips.
- The Artichoke Oil: Using the oil from the jar is a brilliant shortcut. It is already infused with the flavor of the roasted artichokes and herbs, saving you from needing to season a plain olive oil.
- Cheese shavings: Use a vegetable peeler to shave thick ribbons of Parmesan from a block. This provides a better texture and visual appeal than grated cheese.
- Make ahead: You can cook the eggs and asparagus up to 24 hours in advance and keep them in the fridge. Assemble the salad just before serving so the vinegar doesn’t discolor the greens.
What To Serve With Mary Berry Asparagus and Quails’ Egg Salad
This light salad is perfect for a summer lunch.
- Crusty Rolls: Essential for mopping up the balsamic dressing.
- Grilled Chicken: Turn it into a main course by adding sliced chicken breast.
- Crisp White Wine: A Pinot Grigio or Sauvignon Blanc pairs perfectly.
- Prosciutto: A few slices of cured ham add a salty contrast.
How To Store Mary Berry Asparagus and Quails’ Egg Salad
- Refrigerate: Once dressed, the salad should be eaten immediately. Undressed components can be stored separately in the fridge for up to 2 days.
- Freeze: Do not freeze this salad. The eggs will become rubbery and the vegetables will turn to mush.
Mary Berry Asparagus and Quails’ Egg Salad Nutrition Facts
- Calories: 222kcal
- Protein: 10g
- Carbohydrates: 4g
- Fat: 18g
- Saturates: 4g
- Sugar: 2g
- Salt: 0.8g
Nutrition information is estimated per serving (based on 6 servings).
FAQs
Can I use hens’ eggs?
Yes, if you can’t find quails’ eggs, use 3 medium hens’ eggs. Boil for 7 minutes, peel, and cut into quarters.
Can I use canned artichokes?
Canned artichokes (in brine) are acceptable but lack the roasted flavor and the crucial oil needed for the dressing. If using canned, you will need to make a dressing with fresh olive oil.
Is this vegetarian?
Yes, provided the Parmesan cheese uses vegetarian rennet (check the label).
Try More Recipes:
- Mary Berry Asparagus Soup Recipe
- Mary Berry Salmon Quenelles Recipe
- Mary Berry Salmon and Prawn Filo Purses Recipe
Mary Berry Asparagus and Quails’ Egg Salad Recipe
Course: AppetizersCuisine: BritishDifficulty: EasyServings
6
servingsPrep time
10
minutesCooking time
5
minutesCalories
222
kcalA refined starter featuring delicate quails’ eggs, blanched asparagus, and roasted artichokes, dressed in a balsamic vinaigrette made from the artichoke oil.
Ingredients
12 quails’ eggs
18 asparagus spears
340g jar roasted artichokes in oil
1 tbsp balsamic vinegar
30g Parmesan shavings
Salt and pepper
Directions
- Boil quails’ eggs for 3 minutes; cool and peel.
- Peel and chop asparagus; boil for 2 minutes and cool.
- Drain artichokes, reserving 3 tbsp oil.
- Halve artichokes and eggs.
- Whisk reserved oil with vinegar, salt, and pepper.
- Arrange veggies and eggs on plates.
- Drizzle with dressing and top with Parmesan.
Notes
- Utilizing the oil from the jar of artichokes is a clever chef’s trick that reduces waste and guarantees the dressing matches the flavor profile of the salad perfectly.
- Peeling the quails’ eggs while they are still slightly warm makes the membrane separate from the white much easier than if they are stone cold.
- Shocking the asparagus in cold water after boiling is essential to stop the cooking process immediately, ensuring the spears stay crisp and vibrant green rather than turning grey and mushy.
