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Asparagus with peppered soft boiled quail eggs, watercress and British wasabi dressing

Tags: Nutrition , Recipes

Nutritional Info
Total Sugar10g

Perfect match. East meets West.

Asp (Main) with peppered soft boiled quails’ eggs, watercress and British wasabi dressing

Asparagus is a rich source of the B vitamin folate, needed for healthy blood: an average portion (100g) provides over three-quarters of our recommended daily intake. Asparagus also provides good amounts of the antioxidants vitamin C and beta-carotene, as well as a little vitamin E - all of which are needed for healthy skin and a healthy heart. Asparagus also has a mild diuretic effect, which can help with fluid retention and swollen ankles. And did you know that some people also believe that asparagus is an aphrodisiac? Try this recipe and see for yourself!

Recipe courtesy of British Asparagus


Prep time: 10 mins
Cooking time: 5 mins
Total time: 15 mins

Ingredients (Serves 2)

  • 8 stems of asparagus (4 per person)
  • 2 quails’ eggs
  • 2 tbsp of freshly cracked black pepper
  • 1 tsp of freshly grated British wasabi
  • 1 tsp honey
  • 50ml of olive oil
  • 1 tsp white wine vinegar
  • ½ tsp of Dijon mustard
  • 100g fresh watercress


1. To cook the asparagus place in a steamer until just cooked then place in ice water to stop cooking and allow the asparagus to keep that lovely green colour. Put a small pan of water on the hob, bring to the boil then add your quails’ eggs and cook for 2 minutes 15 seconds then put into ice water for 5 minutes, After 5 minutes peel the eggs in the water for ease.

2. For the dressing mix the olive oil, white wine vinegar, honey, mustard and fresh wasabi until combined, then set aside.

3. Once the quail eggs are peeled, grab your freshly cracked black pepper and roll the eggs in it until the white is covered. Put your watercress in a bowl, slice your asparagus into 3 pieces per stem, now drizzle the watercress and asparagus with the wasabi dressing and then lightly season. Very carefully slice your quail eggs in half, then add them to the plate with the asparagus and watercress.

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