Grilled Asparagus, Quail eggs with Turmeric cream by Chef Bal Krishna Shrestha

Grilled Asparagus

Serve – 4 people

Preparation time –  25 minutes


1bunch – green asparagus

1tbsp – rapeseed oil

8pc – quail eggs

1tbsp – lime juice

100ml – double cream

½tsp – ground turmeric

Seasoning to taste

1 handful of finely shredded parsnip, carrot & spring onion

200ml – vegetable oil for fry.

Method for Asparagus

1.  Rinse the green asparagus with cold running water, cut the bottom woody hard part from asparagus spears.

2. Boil the spears in salted boiling water for 1 or 2 minutes then transfer to iced water to keep green colour.

3. Remove from water and dry them well. Then move to a small tray & marinate with salt pepper, lime juice and oil.

4. Heat a frying until very hot then place  marinated asparagus on a very hot pan.

5. Grill nicely until a smoky grilled mark on asparagus.

Method for Quail eggs.

1. Add water with salt in a small saucepan and boil until fast rolling boil.

2. Drop the quail eggs gently using a small spoon.

3. Cook the eggs for 4 minutes, drain off the water & gently peel the eggs with running cold water.

4. Cut the eggs into half & transfer to a clean bowl.

Method for turmeric cream.

1. Heat a small pan then pour cream & lime juice, bring to the boil until reduced.

2. Add turmeric, salt & pepper then mix it well.

Method for crispy vegetable strings

1. Heat oil on medium to high heat in a saucepan. Add the finely shredded parsnips, carrot & spring onion and fry until crispy.

2.  Gently remove the vegetables from oil with kitchen skimmer & transfer to paper towel to soak the excess oil.

Grilled Asparagus

To assembly asparagus and quail egg

1. Dress the grilled asparagus & quail egg on a plate and pour the turmeric, lime, and cream sauce.

2. Finally add the crispy vegetable strings. Now our grilled asparagus & quail eggs with turmeric, lime, cream is ready . 

Sarah Brooks

Sarah Brooks

Sarah has worked in marketing and content creation for many years. In her role at Newsgroup, she is the online editor of with a particular interest in local news and events. Sarah also works closely with our editorial team on our printed editions in Tallaght, Lucan, Clondalkin and Rathcoole/Saggart. If you have a story and would like to make contact please email Sarah at


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