Spring salad with roasted asparagus and quail eggs
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 2
  • 10-12 quail eggs (or 4-5 hen eggs), boiled
  • 2 handfuls of mixed green salad (I used green baby leaf salad and rucola (arugula)
  • bunch of asparagus, roasted
  • 4-5 radishes
  • 5-6 cherry tomatoes
  • 2-3 tbsp corn (canned)
  • lemon & olive oil dressing
  • Note: this quantity makes for 2 side dishes but you can adjust the quantities as needed.
  1. Preheat oven to 200 C / 390 F. Prepare large baking tray and line it with baking paper.
  2. Clean asparagus stalks by just snapping them in two and removing the hard/wooden part (Hold a spear of asparagus between your two hands and it will naturally bend in exactly the right spot separating tender top from tough bottom).
  3. Place asparagus on the baking tray, drizzle them with olive oil and sprinkle with salt. Roast for about 15-20 min, remove from the oven and let them cool.
  4. While the asparagus are cooling down, boil the quail eggs. Place them in boiling water (you can add 1 tsp of baking soda to the water so they peel easier) and cook for about 4 min for hardboiled eggs. Leave the to cool slightly.
  5. Prepare the green mixed salad, slice radishes and cherry tomatoes, add corn and finally arrange asparagus stalks and halves of cooked quail eggs.
  6. Drizzle with a dressing of olive oil and fresh lemon juice, season and enjoy!
Recipe by Travelling oven at http://www.travellingoven.com/2017/04/spring-salad-with-roasted-asparagus-and-quail-eggs/