Sautéed asparagus and spring onions with fried quails’ eggs
and a grating of Greek Kefalotyri cheese on top
The kind of dish that fits just right.
For brunch on those lazy Saturdays shared with family or friends.
For a slow, Sunday morning breakfast, when only something savory and a bit special will do.
For supper during the week, after a hectic day, or for lunch if you find yourself at home, willing to cook.
These are the dishes that are gold to me.
Simple, fresh, seasonal, light enough for these sun-drenched, lengthening days yet deeply gratifying.
This dish is all that.
Fresh green asparagus, right in the heart of its season, tender, buttery with just the right hint of bitterness.
Spring onions, of the red kind, juicy and crisp, savory and sweet in equal measure.
Quail eggs, tiny little miracles, but you can go for hen eggs too.
Lots of extra virgin olive oil, a heap of grated Kefalotyri, plenty of cracked black pepper, and a hit of lemon to brighten it all.
It’s a plate that speaks of spring.
Hope it brings a bit of inspiration to your table.
Enjoy every bite!
Sautéed asparagus and spring onions with fried quails’ eggs and Greek Kefalotyri cheese
Quail eggs are rich in vitamins and minerals and have more nutrients than hen eggs but the flavor of the two is quite similar, so substituting them will not change the flavor profile of the dish. They’re tricky, however, to crack without breaking the yolk so I’m sharing below the best way to do it.
Also, a how-to with asparagus—how to clean, peel and trim them and how to store them to stay fresh.
You can sub the Kefalotyri for Parmiggiano if you can’t source it where you live.
