Green Asparagus with Quail Eggs, Celery, and Tarragon

Salads | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Green asparagus with quail eggs, celery, and tarragon

Ingredients

Quail Egg - 8 pieces
Asparagus - 15.9 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).