Lightly charred grilled asparagus spears are topped with delicately poached quail eggs and a drizzle of rich, lemony hollandaise sauce . A showcase of seasonal produce and classic French technique, this dish is ideal for brunch, dinner parties, or a refined starter course.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Asparagus
1 bunch (about 20 spears) thin asparagus, woody ends trimmed
1 tbsp olive oil
Salt & pepper, to taste
For the Poached Quail Eggs
8 quail eggs
1 tbsp white vinegar (for poaching water)
Ice water, for shocking
For the Hollandaise Sauce
3 large egg yolks
1 tbsp lemon juice
½ cup unsalted butter, melted and warm
Pinch of salt
Optional: dash of cayenne pepper or white pepper
Grill the Asparagus
1
Toss trimmed asparagus with olive oil , salt , and pepper .
Grill on a grill pan or barbecue over medium-high heat for 2–3 minutes per side , until tender and charred in spots.
Set aside and keep warm.
Make the Hollandaise
2
In a heatproof bowl over a double boiler (not touching water), whisk egg yolks and lemon juice continuously until they thicken slightly (1–2 minutes).
Slowly drizzle in melted butter , whisking constantly until sauce thickens and becomes glossy.
Season with salt and a pinch of cayenne or white pepper .
Keep warm by placing the bowl over warm (not hot) water.
Poach the Quail Eggs
3
Bring a shallow saucepan of water to a gentle simmer (not a boil) and add white vinegar .
Crack each quail egg into a small ramekin or spoon (snip tops with a serrated knife or special quail egg cutter).
Swirl water gently and slip each egg in. Cook for 45–60 seconds , just until whites are set and yolks are soft.
Remove with a slotted spoon and shock in ice water briefly, then drain on paper towels.
Plate & Serve
4
Arrange 5 spears of grilled asparagus on each plate.
Nestle 2 poached quail eggs over the top.
Drizzle generously with hollandaise sauce .
Garnish with:
Chopped chives
Microgreens
Zest of lemon (optional)
Tips for Success
5
Use fresh, thin asparagus for the best flavor and tenderness.
Hollandaise is sensitive to heat—whisk continuously and don’t let it curdle.
Poaching quail eggs takes finesse: be gentle and use a fine mesh skimmer if needed.
Variations
6
Add prosciutto crisp or smoked trout for protein.
Swap hollandaise for a béarnaise or truffle butter drizzle .
Use duck eggs or a soft-boiled hen egg if quail is unavailable.
Suggested Pairings
7
Drink with: Dry Champagne, white Burgundy, or a crisp Grüner Veltliner
Serve with: Toasted brioche, smoked salmon, or a mixed green salad
Occasions: Brunch, elegant appetizers, Mother's Day or Easter
Ingredients For the Asparagus
1 bunch (about 20 spears) thin asparagus, woody ends trimmed
1 tbsp olive oil
Salt & pepper, to taste
For the Poached Quail Eggs
8 quail eggs
1 tbsp white vinegar (for poaching water)
Ice water, for shocking
For the Hollandaise Sauce
3 large egg yolks
1 tbsp lemon juice
½ cup unsalted butter, melted and warm
Pinch of salt
Optional: dash of cayenne pepper or white pepper
Directions Grill the Asparagus
1
Toss trimmed asparagus with olive oil , salt , and pepper .
Grill on a grill pan or barbecue over medium-high heat for 2–3 minutes per side , until tender and charred in spots.
Set aside and keep warm.
Make the Hollandaise
2
In a heatproof bowl over a double boiler (not touching water), whisk egg yolks and lemon juice continuously until they thicken slightly (1–2 minutes).
Slowly drizzle in melted butter , whisking constantly until sauce thickens and becomes glossy.
Season with salt and a pinch of cayenne or white pepper .
Keep warm by placing the bowl over warm (not hot) water.
Poach the Quail Eggs
3
Bring a shallow saucepan of water to a gentle simmer (not a boil) and add white vinegar .
Crack each quail egg into a small ramekin or spoon (snip tops with a serrated knife or special quail egg cutter).
Swirl water gently and slip each egg in. Cook for 45–60 seconds , just until whites are set and yolks are soft.
Remove with a slotted spoon and shock in ice water briefly, then drain on paper towels.
Plate & Serve
4
Arrange 5 spears of grilled asparagus on each plate.
Nestle 2 poached quail eggs over the top.
Drizzle generously with hollandaise sauce .
Garnish with:
Chopped chives
Microgreens
Zest of lemon (optional)
Tips for Success
5
Use fresh, thin asparagus for the best flavor and tenderness.
Hollandaise is sensitive to heat—whisk continuously and don’t let it curdle.
Poaching quail eggs takes finesse: be gentle and use a fine mesh skimmer if needed.
Variations
6
Add prosciutto crisp or smoked trout for protein.
Swap hollandaise for a béarnaise or truffle butter drizzle .
Use duck eggs or a soft-boiled hen egg if quail is unavailable.
Suggested Pairings
7
Drink with: Dry Champagne, white Burgundy, or a crisp Grüner Veltliner
Serve with: Toasted brioche, smoked salmon, or a mixed green salad
Occasions: Brunch, elegant appetizers, Mother's Day or Easter
Grilled Asparagus with Poached Quail Egg & Hollandaise
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