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dish of asparagus with quail eggs and fennel pollen dressing

Asparagus with Quails Eggs and Fennel Pollen

Warm asparagus and quail egg salad. A quick and simple dish made special with a little wild fennel pollen
Course Appetizer
Cuisine British
Keyword asparagus, fennel, pollen, quail eggs, salad
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Calories 120 kcal
Author Fiona Maclean


  • 1 bunch English Asparagus trimmed and washed
  • 3 Quail Eggs
  • 1 Lemon juiced
  • 100 ml Extra virgin olive oil
  • Fennel Pollen


  1. Trim the asparagus. If they have woody ends you may also need to scrape and turn them
  2. Steam the asparagus in a large pan of boiling salted water and drain
  3. Make a light lemon dressing by mixing lemon juice and olive oil into an emulsion. You want about 1/5 the amount of lemon juice to oil, so one whole lemon will make too much dressing for one person, but it keeps well in the fridge
  4. Soft boil the quail eggs. This should take 2mins 30 secs, and as you can see from the photo mine are slightly overdone. But, it doesn't really matter so long as you have a softish yolk and firm white.
  5. Make up the salad by dressing the asparagus with the lemon and oil and then placing the eggs on top. Garnish with a pinch of fennel pollen.