Asparagus and Almond Salad with Spiced Quail Eggs
An elegant salad featuring blanched asparagus spears paired with tender quail eggs rolled in aromatic toasted spices and fresh shiitake mushrooms marinated in a savory miso dressing. The combination of textures from crisp asparagus, creamy quail eggs, and meaty mushrooms creates a sophisticated dish perfect for spring entertaining or as a light lunch. The warm spice blend of coriander, nigella, cumin, and fennel adds depth while the umami-rich miso dressing ties all the flavors together beautifully.
Ingredients
- 1 teaspoon coriander seeds
- ½ teaspoon nigella seeds
- ¼ teaspoon cumin seeds
- ¼ teaspoon fennel seeds
- 12 quail eggschicken eggsuse 6 eggs, cook 6-7 minutes4
- 1 tablespoon white vinegar
- 1 ⅓ cups fresh Shiitake mushrooms
- 13 asparagus
- 1 handful salad leaves, pea shoots used
- 1 tablespoon lemon juice
- 3 cups almonds
- 1 tablespoon soy sauce
- 2 tablespoons mirin
- 1 tablespoon miso paste, shiromiso used
- 2 teaspoons ginger, finely chopped or grated
- ½ teaspoon flaky salt
Instructions
- 1
Lightly toast the coriander, nigella, cumin and fennel seeds in a dry frying pan over medium heat until aromatic, then cool and grind with flaky salt
- 2
Place quail eggs in a single layer in a pan, cover with water by 3 centimeters, add vinegar, bring to boil and cook for 3 minutes
- 3
Drain eggs into a sieve, place in iced water for 5 minutes, then peel and roll in ground spices
- 4
Mix soy sauce, mirin, miso paste and ginger until miso dissolves, then stir in 2 tablespoons warm water for dressing
- 5
Bring 200 milliliters water to boil, add sliced and diced shiitake mushrooms, stir for 20 seconds, then drain
- 6
Mix drained mushrooms with miso dressing, cover and marinate, stirring after 10 minutes
- 7
Snap asparagus ends and peel lower 3 centimeters, blanch in salted boiling water for 10 minutes, then refresh in iced water and drain
- 8
Toss asparagus and salad leaves with lemon juice, arrange on plates, spoon mushrooms with juices over top, add quail eggs and scatter almonds
Tips
Toast the spice seeds just until fragrant to avoid bitterness - they should smell aromatic but not darken significantly.
Keep the quail eggs in ice water after cooking to stop the cooking process and make them easier to peel.
Marinate the mushrooms while preparing other components to allow flavors to develop fully.
Good to Know
Store assembled salad covered in refrigerator for up to 2 days. Keep spiced eggs separate until serving.
Spice blend, cooked eggs, and marinated mushrooms can be prepared 1 day ahead. Assemble just before serving.
Serve at room temperature or slightly chilled as a starter or light lunch.
Common Mistakes
Don't overcook the quail eggs or they'll become rubbery - 3 minutes is sufficient for a soft yolk.
Avoid over-marinating the mushrooms as they can become mushy after several hours.
Substitutions
FAQ
Can I substitute regular chicken eggs for quail eggs?
Yes, use 6 chicken eggs and cook for 6-7 minutes instead of 3 minutes. The flavor will be similar but less delicate than quail eggs.
What if I can't find nigella seeds?
You can omit nigella seeds or substitute with black sesame seeds for a similar appearance, though the flavor will be different.
How long will this salad keep in the refrigerator?
The assembled salad will keep for up to 2 days covered in the refrigerator, though it's best served fresh.