Quail on grilled asparagus

Sophie Michell serves pink peppercorn quail and chargrilled asparagus on a vibrant salad of radicchio, oranges and pomegranate
By Sophie Michell
Quail on grilled asparagus
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the quails and asparagus

  • 4 quail, spatchcocked (you can ask your butcher to do this)
  • 1/2 tsp crushed pink peppercorns
  • olive oil
  • bunches asparagus

For the dressing

  • 20 ml red wine vinegar
  • 25 ml pomegranate molasses
  • 60 ml olive oil
  • 1 tsp clear honey

For the salad

  • 2 heads radicchio, (red chicory)
  • 2 blood oranges, segmented

To serve

  • 50 g pomegranate seeds
  • pistachio nuts, slivers
  • small handful flat-leaf parsley


1. For the quails: rub the quails with the crushed peppercorns and sea salt, to taste. Set aside while you make the dressing.

2. Heat a griddle until hot.

3. For the dressing: whisk the vinegar, molasses, olive oil and honey together in a small bowl.

4. For the salad: break the radicchio into large leaves, then scatter over a platter with the orange segments.

5. To cook the quails and asparagus: brush the quails and asparagus with olive oil. Chargrill the quails for 5 minutes each side, or until cooked through. Leave the quails to rest in a warm place while you chargrill the asparagus (3-4 minutes).

6. To serve, arrange the asparagus and quail on top of the salad and drizzle with the dressing. Sprinkle over the pomegranate seeds, pistachios and parsley.

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