Asparagus salad with quails eggs and gruyère crisps
Waitrose and Partners

Asparagus salad with quails eggs and gruyère crisps

This fresh, warm salad includes steamed asparagus, lambs lettuce, and creamy avocado and is topped with soft boiled quail eggs and crunchy gruyère chips.

4 out of 5 stars(1) Rate this recipe
Gluten free
  • Serves4
  • CourseStarter
  • Prepare25 mins
  • Cook15 mins
  • Total time40 mins

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  • 60g gruyère, finely grated
  • 12 quails’ eggs
  • 230g asparagus, trimmed
  • 95g lambs lettuce
  • small ripe avocados, halved and sliced
  • 3 tbsp extra virgin olive oil
  • ½ lemon, juice
  • ½ shallot, very finely diced
  • ½ tsp Dijon mustard


  1. Preheat the oven to 200°C, gas mark 6. Line a large baking sheet with parchment. (If using a fan oven, weigh the parchment down with a few baking beans or two metal knives.) Space ½ teaspoons of grated gruyère out on the parchment, to make 16-18 well-spaced piles (they will spread). Bake for 3-6 minutes until the cheese has formed lacy, golden discs. Set aside to cool completely.

  2. Meanwhile, bring a pan of water to a rolling boil. Lower in the eggs and boil for 2 minutes 30 seconds. Transfer to a sieve and run under cold water for 1 minute. Carefully roll the eggs on a work surface to crack the shells and peel as neatly as possible. (This is easiest when they are submerged in cool water.) Halve the eggs.

  3. Steam the asparagus over simmering water for 3-4 minutes. Divide between plates with the lettuce, eggs and avocado; season. Mix the oil, lemon juice, shallot and mustard; season and spoon over the salad. Finish with the cheese crisps.


Typical values per serving when made using specific products in recipe


1,394kJ/ 337kcals



Saturated Fat












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4 out of 5 stars1 rating