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Asparagus, Parma ham and quail eggs with Parmesan shavings

The English asparagus season doesn’t last for long, so you need to make the most of it.  Breakfast is a good place to start!  This recipe also works well for lunch on a warm day.

Method (serves 2)

  • Bring two pans of water to the boil and lower the quail eggs into one, and the asparagus into the other.
  • After just under 3 minutes, remove the quail eggs and drop them into a large bowl of very cold water.  
  • The asparagus will be ready shortly afterwards and can be removed from its pan.  
  • Arrange half of the Parma ham on each plate and scatter some rocket over it.  
  • Lay the asparagus on top, and peel and add the quail eggs.  
  • Finish with some shavings of Parmesan cheese.


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  • 1 Bunch asparagus (approx 200g)
  • 6 Quail eggs
  • 100g Parma ham
  • 30g Parmesan cheese shavings
  • 35g Fresh rocket


  • Energy: 251.5 Kcal
  • Protein: 24.4g
  • Carbohydrates: 2.5g
  • of which sugars: 2.4g
  • Fat: 15g
  • Fibre: 1.9g
  • Salt: 3.1g

Approx. nutritional figures per serving size of 200g



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