Saffron aioli with quails eggs and asparagus

For an elegant first course, try Celia Brooks Brown's stylish recipe for quail's eggs and asparagus with saffron garlic mayonnaise
By Celia Brooks Brown
Saffron aioli with quails eggs and asparagus
  • Rating:
  • Serves: 8-10
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 24 quail's eggs
  • 2 bunches of asparagus
  • 500 g new potatoes, cooked
  • 200 g sugar snap peas, raw

For the saffron aioli

  • 3 egg yolks
  • 3-5 clove garlic, (or to taste), de-germed
  • 1/2 tsp strands saffron, soaked in 1 tbsp hot water
  • salt
  • 250 ml light olive oil
  • 2 tbsp lemon juice


1. Place the quail's eggs in a pan and cover with cold water. Bring to the boil and cook for 3 minutes. Drain and run under running water until cold.

2. Steam the asparagus until barely tender, or cooked to your liking. Cool.

3. Place the egg yolks, garlic, soaked saffron and a little salt in a food processor and blend into a paste.

4. Keeping the motor running, add in a little olive oil, one drop of oil at a time. Very, very slowly gather pace and pour in the remaining olive oil in a very thin and steady stream until the mixture forms a thick mayonnaise. If the aioli curdles, add in another yolk.

5. Mix in the lemon juice, then spoon into a serving bowl.

6. Serve the aioli on a large platter, surrounded by the quails' eggs, asparagus, new potatoes and sugar snap peas.

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