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.
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.
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.
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.
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)
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.
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.
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
4 servings