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Marinated Quail on a Bed of Asparagus

Marinated quail on a bed of asparagus

Main course | Easy | 1 hour
Main course
Easy
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Recipe details

Ingredients

Asparagus

Marinade

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Directions

  1. Combine all marinade ingredients. Rinse quail under cold water. Dry well. Place in a resealable bag and pour in marinade. Seal bag. Marinate in refrigerator for one hour.
  2. Preheat oven to 180°C (350°F). Place quail on a rack in roasting pan. Add salt and pepper. Set aside 60 ml (¼ cup) marinade for sauce and reserve remainder for basting. Place quail on centre rack of oven and cook uncovered for 35 minutes.
  3. Baste twice during cooking, using half of the reserved marinade each time. Meanwhile, steam asparagus until crisp-tender.
  4. Pour reserved 60 ml (¼ cup) marinade in small saucepan. Add wine and honey. Simmer for 3–4 minutes. Toast pine nuts in a pan over high heat, stirring constantly.
  5. To serve, arrange asparagus on plates and garnish with pine nuts. Place quail on top. Drizzle honey-lemon sauce over quail.

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