Asparagus & Fried Quail’s Eggs

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The Recipe

Asparagus & Fried Quail’s Eggs

This seasonal recipe would be perfect as a starter, or paired with a crusty loaf of sourdough for a light lunch, and makes the most of delicious locally grown English asparagus, now just in season and available to purchase from Cowdray Farm Shop.

Old Winchester, made by Lyburn Cheese,  is a hard cheese, similar to Parmesan or Pecorino Romano but with a distinctive nuttiness in flavour like a Dutch Gouda.

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  • A bunch of locally grown asparagus
  • Two quails eggs
  • Old Winchester cheese or parmesan
  • One lemon
  • Balsamic vinegar
  • Salt & pepper to finish


  1. Put a pan of salted water on to the boil.
  2. In the meantime, heat a small frying pan with a knob of salted butter. Crack the quail's eggs and fry to your liking.
  3. Boil the Asparagus until it is al dente. Drain and set aside.
  4. Arrange the asparagus on a plate and dress with a squeeze of lemon. Place the quail's eggs on top.
  5. Grate over with plenty of the Old Winchester cheese, or Parmesan if you prefer.
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