Green Asparagus with Quail Eggs, Celery, and Tarragon
Salads • French
Description
Green asparagus with quail eggs, celery, and tarragon
Ingredients
- Quail Egg 8 pieces
- Asparagus 15 oz
- Salt to taste
- Mustard Greens 2 teaspoons
- Champagne Vinegar 2 tablespoons
- Grapeseed Oil ⅓ cup
- Dijon Mustard 1 teaspoon
- Shallot 1 piece
- Tarragon 3 teaspoons
- Celery salt 10 pieces
Step-by-Step Guide
Step 1
Place the quail eggs in a small pot with cold water and simmer for 5 minutes. Peel the cooked eggs and cut them into quarters.
Step 2
Cut the asparagus diagonally into pieces about 5 cm apart. Halve the thick ends. Sprinkle with salt and steam for 2-4 minutes (depending on the thickness of the stalks). When the asparagus is tender, place it in ice-cold water, let it cool, and dry using paper towels.
Step 3
Mix the vinegar with the mustard and, stirring, slowly pour in the grapeseed oil. Add the finely sliced shallot, 2 teaspoons of tarragon, salt, and pepper to taste.
Step 4
Combine the asparagus with the young leaves of fresh celery, seasoning with half of the prepared vinegar mixture, and arrange on plates. Garnish with quail eggs, drizzle with the remaining dressing, and sprinkle with tarragon (1 teaspoon).
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